Dried Yeast
Dehydrated Sour Hour
A new product for the brewing market, this is a dried lactic acid producing yeast providing a clean citrusy sourness.
Suitable for
Sours
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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 bitterness is usually around 3.4-3.6 pH. The yeast will then stop working, normal brewers yeast is then pitched to finish the fermentation.
Very low contamination risk.
