Whether performing a kettle sour with bacteria or souring in the fermenter using lactic acid-producing yeast, the choice of souring strain has important implications for fermentation performance and the flavor and character of the beer. Bacteria fermentations require a secondary yeast strain to complete the alcoholic fermentation, whereas lactic acid-producing yeasts perform both functions (but can be co-pitched with other yeast to achieve desired results). This best practice helps guide you through your yeast and bacteria choices based on your desired resulting flavors and acidity level.

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8 product(s) found
1

Sourvisiae Yeast 10g Sachet (Box of 25).

Item No.18445-37-MB In stock
Price $133
2
Price $211
3

WildBrew Philly Sour Yeast (500g).

Item No.18460-06-74 In stock
Price $204
4
Price $202.12
5

5X10G WILDBREW SOUR PITCH BACTERIA.

Item No.78541-23-74 In stock
Price $91.5
6

WildBrew Sour Pitch Bacteria (250g).

Item No.78541-37-74 In stock
Price $155
7
Price $96
8

WildBrew Helveticus - 250g.

Item No.78550-37-74 In stock
Price $162