Yeast
ACID — CellarScience
CellarScience
Spec sheet The maker publishes these figures for this exact product.
- Lab
- CellarScience
- Product code
- ACID
- Form
- dry
- Type
- wild
- Attenuation
- 75–80 %
- Temperature
- 19–25 °C
- Flocculation
- high
- Alcohol tolerance
- 9 %
- STA1
- Negative
Description
A Lachancea yeast that produces lactic acid and alcohol in the same vessel, so a sour beer needs no kettle-souring step and no bacteria. Acidity is pitch-rate dependent — underpitch if you want it tart. Same idea as Philly Sour, in a cheaper sachet.