Yeast
FERMO Brew Acid — AEB
AEB
Spec sheet The maker publishes these figures for this exact product.
- Lab
- AEB
- Product code
- Brew Acid
- Form
- dry
- Type
- wild
- Attenuation
- 75–80 %
- Temperature
- 19–25 °C
- Flocculation
- high
- Alcohol tolerance
- 9 %
- STA1
- Negative
Description
A Lachancea thermotolerans out of the Dijon vine and wine institute: it makes lactic acid and alcohol in the same vessel, so a Gose, Berliner Weisse or fruited sour needs neither a kettle-souring step nor a bacterial pitch. Acidity is rounded rather than sharp, and pitch rate sets how far it goes.