Sour your beer directly in the fermenter with this naturally selected, GMO-free yeast strain. Once the desired pH level is reached, pitch your primary yeast strain to ensure the completion of alcoholic fermentation. Consistent, repeatable results without the need for kettle souring.
ACID yeast also works perfectly as a single pitch solution for both souring and alcholic fermentation. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.
Every batch is PCR tested to ensure quality.
Use:
Pitch at the same temperature you plan to ferment at with your primary yeast strain between 66–77°F/19–25°C. Allow ACID yeast to perform the initial fermentation, producing lactic acid and lowering the pH of the beer. Once the desired pH level has been reached between 3.2–3.8, pitch your primary yeast strain to ensure the completion of alcoholic fermentation. Once your primary strain has been pitched, it will "deactivate" ACID yeast by outcompeting this souring strain and halt further production of lactic acid.
Dosage:
Use at a rate of 80-120 grams per barrel depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
ACID yeast can be sprinkled directly onto the surface of the wort with great results. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P. To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F/29-35°C, per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of wort to adjust to within 10°F/6°C degrees of wort temp before pitching. Ferment between 66–77°F/19–25°C.
Optimum Fermentation Temp: 66-77°F
Floculation: High
Alcohol Tolerance: 9% ABV
Attenuation: 75-80%
Lachancea thermotolerans
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