Sour Hour Dried Yeast
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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 to lactic acid, in trials we have found bitterness is usually around 3.4-3.6 pH. The yeast will then stop working, normal brewers yeast is then pitched which will finish the fermentation.
Very low contamination risk, yeast provides a clean citrusy sourness.
Please contact us for any technical Q's