AEB Fermo Brew Acid – 500g
CAD 159.18
A yeast that produces a consistent and controllable sour beer via fermentation without having to introduce souring bacteria cultures into your cellar and is compatible with any conventional brewing yeasts to co-ferment and finish the fermentation to dry.
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8 in stock
Description
Natural yeast strain that produces lactic acid while initiating alcoholic fermentation to produce sour beers. Enables simultaneous fermentation and souring. No need to kettle sour. Consult technical data sheet for use.
Brewing Properties
- Yeast Strain: Lachancea termotholerans
- Origin of yeast strain: France
- Apparent Attenuation: 75-80% | Medium
- Fermentation temperature: 19-25°C | 66-77°F
- Flocculation: High
- Alcohol tolerance: 9% ABV
- Total esters: Medium
- H2S (Sulphur notes): Low
- POF (Phenolic notes): Negative
- STA-1: Negative
- Dosage: 80-100g/hl
Additional information
| Weight | 1.2 lbs |
|---|---|
| Dimensions | 4.25 × 2.5 × 5.5 in |
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