ACID Dry Beer Yeast

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.

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:
Two 12g sachets are enough to treat a 5-6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.

Direct Pitch or Rehydrate:
ACID yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ACID yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 66–77°F (19–25°C).

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

Technical Data Sheet