Sour Solera Blend
| Brand: | Bootleg Biology |
|---|---|
| Type: | Blend |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus |
| Comparison | Compare with other yeast |
Description
Sour Solera Blend contains a unique and complex collection of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF. This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera Blend releases will be the same, and neither will their fermentations.
#sour
Brewing Properties of Sour Solera Blend
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Medium% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
96-100% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
65-75° F (18-24° C) |
Common Beer Styles using Sour Solera Blend
These are the most popular beer styles that make use of the Sour Solera Blend yeast:
Sours
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