Bootleg Biology Funk Weapon #2

[CrimsonYeti]

First kettle sour fermented with FW#2. Ended at 1.017 FG. Dry hoped with Belma and added hibiscus the day before kegging.
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Do you have a recipe for this you are willing to share. This is something my dad would love.

 

[plazola86]

Do you have a recipe for this you are willing to share. This is something my dad would love.

Simple recipe but it came out delicious.

90% - 2 row
10% - white wheat

No bittering hops.

3 OZ of belma for a 5 day dry hop.
6 OZ of Hibiscus for 2 day dry hop.

 

[plazola86]

@plazola86 just wanted to bug you again, see if you had some of the weapon#2.

PM sent. You should get it Friday.

 

[jpb2716]

Simple recipe but it came out delicious.

90% - 2 row
10% - white wheat

No bittering hops.

3 OZ of belma for a 5 day dry hop.
6 OZ of Hibiscus for 2 day dry hop.

If you'd brew it again, anything else you'd do differently? Any boil hops? Thanks for sharing the recipe. It looks delicious.

 

[CrimsonYeti]

Simple recipe but it came out delicious.

90% - 2 row
10% - white wheat

No bittering hops.

3 OZ of belma for a 5 day dry hop.
6 OZ of Hibiscus for 2 day dry hop.

Thanks. Now the hard part on turning up some funk weapon. Any suggestions on a marketed substitute.

 

[plazola86]

If you'd brew it again, anything else you'd do differently? Any boil hops? Thanks for sharing the recipe. It looks delicious.

I've done a couple kettle sours and I don't change much other than different variants in hops. I stick with the big fruity, big aroma hops like citra, mosiac, galaxy for hoppy sours. I don't add bittering hops to any of my sours, most bacteria is very IBU sensitive. The hibiscus was good at 6 OZ, it also has a tart cranberry flavor that mixed well with the sour.

 

[plazola86]

Thanks. Now the hard part on turning up some funk weapon. Any suggestions on a marketed substitute.

Where the funk should be a good substitute, not sure if its the same strain but the descriptions pretty much sound identical.

 

[jpb2716]

I've done a couple kettle sours and I don't change much other than different variants in hops. I stick with the big fruity, big aroma hops like citra, mosiac, galaxy for hoppy sours. I don't add bittering hops to any of my sours, most bacteria is very IBU sensitive. The hibiscus was good at 6 OZ, it also has a tart cranberry flavor that mixed well with the sour.

Oh geez, I read it wrong. I saw no bittering hops and my brain translated that as no hops during the boil. I'm slow today.

 

[lucianthorr]

I'm gonna tag onto the end of this conversation to see if anyone else has some brett starter/Funk Weapon experience here.
I'm planning on doing a starter tomorrow (1.5L in 1.040) in order to brew this weekend so it'll have a few days to get going. I'd like to save off 0.5L for the future and pitch the remaining 1L for a 5 gallon batch.
I'm basically redoing a 100% Brett IPA recipe I did last year with Yeast Bay's Amalgamation. It turned out amazing so I figured the comparison might be interesting. As opposed to some of the earlier posters, I let mine sit for 3 months and it had a ton of farmy, typical brett aromas that I had previously thought were not common for 100% brett ferments. I liked it so I'll probably do the same.

Has anyone found the need to decant off anything from their starters? I've read about things going pretty sour after a few days on the stir plate. I was thinking of maybe just letting it run on low overnight or the first 24 hrs to provide oxygen but not overdo it.