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GigaYeast Double Pitch - GB150 Sour Cherry Funk Blend
GB150
Ice Pack
In Stock
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Description

With 200 Billion Yeast Cells per pack, the Giga Yeast Gold Pitch features nearly double the cell count of other liquid yeast producers. This equals faster starts, better flavors, and more insurance that your beer is going to turn out well. Double the yeast for just a little more money.  Smart brewing.

The Sour Cherry Funk Blend
This blend creates an amazing complex, sour beer with fruity cherry esters.  Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring —  expect to wait 3-4 months for significant souring.  Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.

More On Cell Count
200 Billion cells per pouch means that with one pounch you can attain the gold standard of pitch count. The ideal pitch rate is .75 million yeast cells for every milliter of wort  times degrees plato for nearly any beer you will make. 200 billion yeast cells is also fantastic if you are making 5 gallons of high gravity beer and don't have time to make a starter.  Saves money if you are making 10 gallons and only want to buy one yeast. Getting twice as many cells per pack versus the other brands is also a great idea for mail order shipment, which can be a little tough on liquid yeast.

 
Description: Blend of 3 Brett strains and Lactic Acid Bacteria
 
Recommended Temperature Range: 68 F to 80 F
 
Tasting Notes: Creates a tart beer with cherry esters and complex flavors.

14 days at 71 F in 1060 sweet wort, Ph 5.0

Attenuation:  51% 
ABV: 4.1%
Final PH:  3.3 (50X acidification)
1.9% lactic acid W/V

14 days at 71 F in 1060 10 IBU wort, Ph 5.0

Attenuation:  89% 
ABV: 7.1%
Final PH:  4.0 (10X acidification)
0.7% lactic acid W/V

Tasting Notes: Creates a tart beer with cherry esters and complex flavors.

* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F.  Medium Gravity is 14˚ – 16˚Plato.  High Gravity is 23˚- 25˚Plato.

†  The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style.  As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired.  Lager Yeast are typically fermented at 45˚ – 58˚F.  If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

 

For best results we always recommend ordering an ice pack with your liquid yeast.

Item # GB150
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.35LBS
Community Q&A

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Why did you choose this?
MoreFlavor Store
Great yeast for sours that my local home brew store stopped carrying
Jason S on Apr 10, 2018
read good reviews online and have wanted to give this brand a try
Nick S on Jan 31, 2018
Great yeast for sours that my local home brew store stopped carrying
Jason S on Apr 10, 2018
Double pitch. I do 10 gallon batches. Want to try it.
David R on Feb 15, 2018
read good reviews online and have wanted to give this brand a try
Nick S on Jan 31, 2018
Double pitch. I do 10 gallon batches. Want to try it.
David R on Feb 15, 2018
Reviews

5.0 / 5.0
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love the stuff
i don't write reviews unless i really like it. the pilot came out great. dry, and tart. very nice

Tim
February 22, 2018
Purchased
4 months ago
Big hopes for this yeast
Pils dme, Munich dme,, wheat dme,Have yet to bottle, working now for 13 months. Tart aroma with some funk. Ran with low ibus, 75°, quick to sour (4 wks), letting it do it's thing. Liked it enough to order another.
February 11, 2018
Purchased
4 months ago
Like it so far
6 weeks into fermentation, now in secondary. Nicely tart already, hope to see more complexity develop from the brett over time. Like it enough to order again (screwed up trying to save the yeast cake from this batch).
October 9, 2017