Isolated dry hopped strain of Brettanomyces bruxellensis.
  • Funk Weapon 3
  • Funk Weapon 3
Funk Weapon 3 zoom_in

Funk Weapon 3

  • Reference: BB0022

€13.65

in stock - shipped in 24 hours

Description

Funk Weapon #3

Isolated dry hopped Lambic strain produced by a traditional Lambic brewery in Brussels.

Funk Weapon #3 is a versatile culture that creates very different flavour and aroma profiles depending on the length of fermentation. Short fermentations will produce a slight funkiness and ripe tropical fruit. Whereas long fermentations (or if the strain is used, additionally, at bottling) will reveal unique flavours and aromas of strawberry, cherry and tropical sweets.

This yeast isolate is ideal for 100% Brettanomyces fermentations or as a secondary strain to a phenolic yeast culture.

This brett has been in high demand and short supply since it was unofficially made available to homebrewers and craft brewers on the internet.

A note from Bootleg biology: "You can't produce every style of beer with just one strain of yeast, so why would you use just one strain for your funky beers? This is the third release in Dusty Bottoms Collection's Funk Weapon™ series of unique and rare Brettanomyces wild yeast cultures."

Practical information:

  • Type : 100% Brettanomyces bruxellensis yeast
  • Seeding rate : Directly injectable into 20 litres of must at 1.050 or less. We still advise you to make a small starter.
  • Estimated mitigation : 80%-95% (lower attenuation when yeast is used as a primary culture)
  • Estimated final pH : 3,9-4,3
  • Aromatic profile : soft funk, ripe tropical fruit, strawberry, cherry.
  • Flocculation: Average
  • Recommended fermentation temperature : 18°C-25°C.

Special series: Dusty Bottoms Collection™

Bootleg Biology says: "The Dusty Bottoms Collection™ is our ode to unique cultures from commercial fermentations. As much as we love local yeast, there are simply flavours and aromas that can't be replicated by harvesting yeast in the open. Many of these crops have been used for generations to produce some of the world's most wonderful drinks. Whether it's brewer's yeast, Brettanomyces or Lactobacillus, they're not local yeasts by our definition, but they certainly were at some point."

Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.

Data sheet

  • Strain

    Brettanomyces

  • Floculation

    Medium

  • Attenuation

    80-95%

  • Conservation

    Au réfrigérateur

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