Gigayeast Sour Cherry Funk GY150

[rwing7486]

I don't really remember. 8 months, not sure there, I would pitch some sac, bugs are probably ok.

Ya I have been having difficulty finding information if brett has similar viability shelf life to sac. I was hoping not to pitch sac for this beer and just use the bret to ferment as my plan was to primary for 1 to 2 months then secondary this beer for i could rack some fresh wort on top of the brett/lacto yeast cake to get another sour beer started.

 

[rwing7486]

So I got a refund on my yeast from kegworks.com , must say they have good customer service. I was able to locate a 4.5 month old packet of GB150. Talked with giga yeast and they recommended a starter between yeast being between 3 to 6 months old. Opened the packet it up and there definitely a night and day difference between the smell of this packets vs the 8month old packet - much more funk and cherry tart aroma coming from the yeast itself.

its been on my stirl plate for 12 hours and looks to be slow signs of fermentation from the brett. I smelled the inside and it smelled nothing like it did when i opened the packet. very little to no cherry tartness and the funk smell was very musty. Is this normal with this yeast? I am going to let it sit n the stir plate for a total of 3 days and then pitch it straight into my fermenter, not sure if i should cold crash and decant.

 

[rossi46]

I can't tell you if its normal or not. I did a direct pitch, no starter. I would cold crash and decant, but with the bugs, I'm not sure if they will fall like the yeast. Someone better educated will need to answer that.

 

[rwing7486]

I can't tell you if its normal or not. I did a direct pitch, no starter. I would cold crash and decant, but with the bugs, I'm not sure if they will fall like the yeast. Someone better educated will need to answer that.

I thought the same thing. This morning my yeast starter was complete so i just pitched the entire 1 liter starter into the fermenter

 

[rossi46]

I'm sure everything will turn out ok.

 

[rwing7486]

I'm sure everything will turn out ok.

I think so. I got home from work 9 hours later and it was fermenting away strong. There was one tiny pellicle forming already. Once the gravity is down around 1.010 (hopefully within a month) I plan to rack the beer over into a secondary to age on some french cubes for 6 to 8 months while the beer sours.

 

[Eldan13]

just got this yeast in the mail and ill be brewing with it this weekend hopefully it turns out good

 

[rwing7486]

just got this yeast in the mail and ill be brewing with it this weekend hopefully it turns out good

Check your manufacture date. I was first shipped one that was 8 months old and when i pitched it no signs of fermentation for 4 days. I got a replacement pack that was 4 months old and made a yeast starter and pitched it after two days. Beer starter fermenting in less than 8 hours.

Good luck!

 

[Eldan13]

thanks i check when i get home didn't think about that

 

[Eldan13]

Just checked the date it says September 7 2016 so around 4 months old don't have time to make starter but sounds like your 4 month old pack did great with a starter hopefully mine goes well

 

[Eldan13]

brewed sunday afternoon and by monday night it had started already so everything is looking good so far. went with very low ibus about 1 or less and malts based off of the rare barrel golden sour with 1.050 og. ill keep updating as it goes

 

[rwing7486]

nice! being less than 5ibu's gigayeast's site says it should sour quick, but fermentation cant take up to a month to complete

 

[Eldan13]

i checked on my sour cherry funk on tuesday 2-28-2017 after 4 weeks in primary and it is at 1.008 from 1.050 and it is sour not too complex but im happy with it. its been in a 65F room the whole time and i pitched the yeast at 90f into the fermentor and let it cool down by itself from there. i will be kegging it this weekend and will be adding 5 gal of fresh wort onto the yeast cake to see what that does. im very happy with it so far. i would think it might get more complex as it ages but im not sure how long it will last once its in the keg though lol i will probably split up a couple gallons and add some fruit to those

 

[JoesInBoston]

Quick update on my usage: I taste tested my kellerbier turned sour project a little while ago and two things of note:

1) The acetaldehyde is gone as far as my tastebuds can tell.

2) It smells nice and tart, but upon tasting it was fairly weak. It's been about 7 months and there weren't too many sugars left for the yeast to work with so I juiced a pound of cherries and a pound of apricots, then boiled and added the juice to the mix to see what happens. I will report back some time in September.

Cheers!

 

[terrenum]

i checked on my sour cherry funk on tuesday 2-28-2017 after 4 weeks in primary and it is at 1.008 from 1.050 and it is sour not too complex but im happy with it. its been in a 65F room the whole time and i pitched the yeast at 90f into the fermentor and let it cool down by itself from there. i will be kegging it this weekend and will be adding 5 gal of fresh wort onto the yeast cake to see what that does. im very happy with it so far. i would think it might get more complex as it ages but im not sure how long it will last once its in the keg though lol i will probably split up a couple gallons and add some fruit to those

Hello! Any updates? How did pitching on the cake go? How is the initial brew foing?
Thanks

 

[terrenum]

i checked on my sour cherry funk on tuesday 2-28-2017 after 4 weeks in primary and it is at 1.008 from 1.050 and it is sour not too complex but im happy with it. its been in a 65F room the whole time and i pitched the yeast at 90f into the fermentor and let it cool down by itself from there. i will be kegging it this weekend and will be adding 5 gal of fresh wort onto the yeast cake to see what that does. im very happy with it so far. i would think it might get more complex as it ages but im not sure how long it will last once its in the keg though lol i will probably split up a couple gallons and add some fruit to those

Hello! Any updates? How did pitching on the cake go? How is the initial brew foing?
Thanks