Happy Yeast, Acid Brew, 11 grams

Active dry yeast for beer brewing

A natural yeast strain that produces lactic acid during fermentation

BEER STYLE

Sour style beers, the traditional styles of which are Belgian lambics, Gueuze, Flanders red ale, Wild ale, German Gose and Berliner Weisse.

AROMA AND FLAVOUR CHARACTERISTICS

Sours are intentionally tart and acidic, made with wild bacteria and yeast. ACID BREW offers a rounded, refreshing acidity with all the layered flavour complexity of a sour. It produces light levels of fruity floral esters, but the key flavours are derived from fruits and spices added during brewing.

BREWING PROPERTIES

Yeast strain: Lachancea termotholerans

ORIGIN OF THE YEAST STRAIN: France

VISIBLE SEALING 75-80% Medium

FERMENTATION TEMPERATURE: 19-25°C

FLOCULATION: High

ALCOHOL TOLERANCE: 9% ABV

EVERYTHING ELSE: Medium

H2S (SOVOLVNOTES): Low

POF (PHENOLIC NOTES): Negative

STA-1: Negative

PITCH SPEED / DOSAGE

Pour directly into the wort in the fermenter at a rate of 80 – 100g/hl of wort at 19-25°C

The pitch rate depends on the conditions of the brewing process and will affect the fermentation performance and the final flavour profile of the beer.

High gravity, high supplemental fermentation or high acidity may require higher pitching rates and the addition of yeast nutrients.

Rehydration:

Dissolve the yeast in sterile water (boiled and cooled) at 19-25°C in a 1:10 ratio and let it rest for 20 minutes. Then mix well to achieve the complete suspension of the yeast. Pour the yeast directly into the yeast tank.

To avoid yeast stress, ensure that temperature fluctuations are minimised.