CellarScience Beer Yeast ACID Sour Ale Yeast

 

For a one-step solution for both souring and fermentation, look no further than CellarScience Beer Yeast ACID Sour Ale Yeast. This GMO-free strain produces a beautifully balanced, refreshingly acidic beer, with gentle hints of fruity floral esters. Simply add it directly to your fermenter and once your desired pH is achieved, pitch your primary yeast strain to complete the fermentation process. Forget kettle souring - with this naturally selected yeast, you'll get consistent, reliable results every time. Plus, we ensure quality by PCR testing every batch. Trust us, you won't be disappointed.

 

Prepare your beer for its sour transformation by pitching CellarScience Beer Yeast ACID Sour Ale Yeast at the same temperature as your primary yeast strain, around 66-77°F (19-25°C). As ACID yeast performs the initial fermentation, it will create lactic acid and reduce the beer's pH. Once the desired pH level of 3.2-3.8 is achieved, pitch your primary yeast strain to ensure the completion of alcoholic fermentation. The presence of the primary strain will deactivate ACID yeast, stopping further production of lactic acid and allowing your beer to reach its full potential.

Try this revolutionary yeast in your brewing process and experience its full potential with a recommended dosage of 0.5g-0.75g per liter, or 50g-75g per 100L of wort. Unlock the bold flavors and aromas of your sour ale with CellarScience Beer Yeast ACID. Get ready to elevate your brewing game!

Choose your preferred method: Directly sprinkle ACID yeast onto the wort's surface for initial fermentation, or rehydrate for optimal results. Our unique aerobic growth process produces dry yeast with high viability and sterol levels, making it suitable for direct pitching. However, for a more customized approach, follow these steps: sanitize the yeast brick and scissors, mix 10 grams of tap water (85-95°F/29-35°C) with 0.25 grams of FermStart per gram of yeast, sprinkle the yeast onto the water, let it sit for 20 minutes, then swirl. Adjust the slurry to match the wort temperature, and ferment between 66-77°F (19-25°C). The choice is yours!

Optimum Fermentation Temp: 66-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
Attenuation: 75-80%
Lachancea thermotolerans
Gluten-free