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  • Funky Pineapple

    A very interesting yeast to experiment with. Produces powerful tropical fruit flavors at normal ale temperatures. At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain. STA1 positive, promoter region negative.  

    • Flocculation: Low
    3000

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  • Lactobacillus – please read below on ordering

    A liquid bacterial blend including Brevis and Plantarum for providing quick and/or complex souring for kettle sours and mixed fermentation’s. Temp Range (25-35 Degrees) Dosage: 1L per HL Only sold in 5 & 10 litres

    4000

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  • Sour Hour Dried Yeast (500g)

    A new product for the brewing market, this is a dried lactic acid producing yeast. As an alternative to kettle souring you can produce the wort as per normal (Dont have to worry about IBU). The yeast is pitched in as per normal yeast temps (18-22C). The Sour Hour yeast will convert simple sugars in the wort […]

    • Flocculation: Low
    9500
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