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  Dehydrated Farmhouse Vibes

  A diastatic farmhouse Saison yeast, high attenuation will dry out the beer and a high rate of glycerol production will produce a great mouthfeel. Expect a bouquet of pepper and fruit from this phenolic yeast.   STA1 positive, promoter region positive. 1. Technical Data Oxygenation and/or rehydration may not be needed for generation 0 but […]

  • Flocculation: Low-medium
  • Attenuation: 80+%

  €42⁰⁰ – €1,600⁰⁰

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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)

  €7⁰⁰

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  Sour Hour Dried Yeast (500g)

  This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

  • Flocculation: Low

  €95⁰⁰ – €3,600⁰⁰

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