This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into the must. It is used as an alternative to kettle souring Lactobacillus acidification.
Technical data
Sour Hour can only metabolize the simple sugars within the mash. Converts sucrose, glucose and fructose into lactic acid. With a 12 plato mash this represents about 15% of the total sugar usage. In a wort with a pH of 4.8, for 24-48 hours at 22 degrees the yeast will lower the pH of the wort to 3.4-3.6. The creation of more or less simple sugars in the wort can be used to modify the degree of acidity in the final beer.
It should be noted that after the acidification process is complete, more yeast will need to be added to ferment the more complex sugars, such as maltose and maltotriose, which Lanchancea thermotolerans (this strain) cannot metabolise. Cerevisae brewer's yeast can be added when the wort has a pH that is preferable by the user, adding brewer's yeast stops the acidification process.
Expected fermentation temperature: 18-24 degrees.
Strain: Lanchancea thermotolerans
ABV Tolerance: 7.2%
Beer Styles: Sours
Flocculation High
Comparative strains Philly