DDM 01/03/2024
  • Funk Weapon  2 DDM 01/03/2024
  • Funk Weapon  2 DDM 01/03/2024
Funk Weapon  2 DDM 01/03/2024 zoom_in -50%

Funk Weapon 2 DDM 01/03/2024

  • Riferimento: ZDESTOCK_C3_

7,44 € 14,88 €

in stock - spedito entro 24 ore


DDM 01/03/2024

Dry-hopped, Unblended Lambic Produced by a Traditional Lambic Brewery in Brussels, Belgium.

Funk Weapon #3 is a versatile culture that creates wildly different flavor and aroma profiles depending on the age of fermentation. Young fermentations produce mild musty funk and ripe tropical fruit, while older and bottle conditioned ferments show off unique flavors and aromas of strawberry, cherry and tropical candy.

This commercially unavailable yeast isolate is ideal for 100% Brettanomyces fermentations or as a secondary strain along with a phenolic Brewer’s Yeast culture.

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

[You can’t make every style of beer with one or two strains of brewer’s yeast, so why would you only use only one or two strains for your funky beers? This is the third release in the Dusty Bottoms Collection’s ongoing Funk Weapon™ Series of unique, rare Brettanomyces and Brett-like wild yeast cultures.]

Catalog: BB0022 – Funk Weapon™ Series: #3

Brewing Info*:

Type: Yeast. Brettanomyces bruxellensis
Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
Estimated Attenuation: 80%-95% (lower attenuation when used as primary culture)
Estimated Final pH: 3.9-4.3
Flavor/Aroma Profile: mild funk, ripe tropical fruit, strawberry, cherry
Flocculation: Medium
Recommended Fermentation Temperature: Normal Ale Temperatures

* Performance information subject to change due to ongoing testing.

Product Category: Dusty Bottoms Collection™

The Dusty Bottoms Collection™ is our ode to unique and hard to find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air.

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.

Scheda tecnica

  • Souche


  • Floculation

    Basse à Moyenne

  • Atténuation


  • Conservation

    Au réfrigérateur

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