Dehydrated Sour Hour
A new product for the brewing market, this is a dried lactic acid producing yeast providing a clean citrusy sourness.
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.