Yeast Bay Berkeley Hills Sour Yeast Blend

$16.00 incl. GST

Please note we strongly recommend adding arcticool gel ice packs to any liquid yeast being freighted out to keep cool in transit.

All Yeast Bay vials benefit a healthy yeast starter.

This blend of lactic acid producing Lachancea thermotolerans isolates is unique from any yeast we’ve ever isolated, and its phenotype is truly special. In addition to creating an acidic character that is much more complex, multi-dimensional and reminiscent of a traditional long-aged sour as compared to a kettle sour, here are some interesting facts about Berkeley Hills Sour Yeast Blend:

  • Optimally ferments and produces consistent acidity across a temperature range of 64-70 ºF
  • Attenuation and ester profile tuneable based on percent of fermentables as glucose:
    • 68% (all malt base) – red apple
    • 72 % (malt base + 10% glucose) – red apple/stone fruit
    • 75% (malt base + 20% glucose) – stone fruit
  • Final pH tuneable based on percent of fermentables as glucose:
    • 3.45-3.50 (all malt base)
    • 3.30-3.35 (malt base + 10% glucose)
    • 3.25-3.30 (malt base + 20% glucose)
  • Final pH is 0.1-0.2 units higher for any wort composition in open fermentation as compared to closed tank fermentation, while the attenuation remains unchanged
  • Produces similar results in the same wort composition across a range of pitch rates (1.0-2.5 million cells/mL/ºP)
  • Can be serially re-pitched and reused with consistent results

We’re confident the user-friendly nature of this culture combined with the stone fruit/red delicious esters and predictable/hop-independent/complex acidity holds a lot of exciting opportunities for brewers!

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Description

Please note we strongly recommend adding arcticool gel ice packs to any liquid yeast being freighted out to keep cool in transit.

All Yeast Bay vials benefit a healthy yeast starter.

This blend of lactic acid producing Lachancea thermotolerans isolates is unique from any yeast we’ve ever isolated, and its phenotype is truly special. In addition to creating an acidic character that is much more complex, multi-dimensional and reminiscent of a traditional long-aged sour as compared to a kettle sour, here are some interesting facts about Berkeley Hills Sour Yeast Blend:

  • Optimally ferments and produces consistent acidity across a temperature range of 64-70 ºF
  • Attenuation and ester profile tuneable based on percent of fermentables as glucose:
    • 68% (all malt base) – red apple
    • 72 % (malt base + 10% glucose) – red apple/stone fruit
    • 75% (malt base + 20% glucose) – stone fruit
  • Final pH tuneable based on percent of fermentables as glucose:
    • 3.45-3.50 (all malt base)
    • 3.30-3.35 (malt base + 10% glucose)
    • 3.25-3.30 (malt base + 20% glucose)
  • Final pH is 0.1-0.2 units higher for any wort composition in open fermentation as compared to closed tank fermentation, while the attenuation remains unchanged
  • Produces similar results in the same wort composition across a range of pitch rates (1.0-2.5 million cells/mL/ºP)
  • Can be serially re-pitched and reused with consistent results

We’re confident the user-friendly nature of this culture combined with the stone fruit/red delicious esters and predictable/hop-independent/complex acidity holds a lot of exciting opportunities for brewers!

Additional information

Weight 0.055 kg
Size

40ml

Best Before

18/1/22

Flocculation

Medium – High

Attenuation

68 – 75%

Ideal Temp

18 – 21 ºC