• ACID yeast will complete both Lactic and Alcoholic fermentation on its own, producing an acidic beer with light notes of fruity floral esters
• Shave days off your sour beer making process by skipping the kettle souring step altogether!
• No need for added equipment to purge your kettle with CO2 or add heating to maintain high temps for lactic fermentation
• To reduce acidity, pitch an ale yeast strain to stop souring and wrap up alcoholic fermentation
• Ferment between 66-77°F
• CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value

Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.

If you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation.

Every batch is PCR tested to ensure quality.

Dosage:
Use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.

Direct Pitch or Rehydrate:
ACID yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ACID yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 66-77°F (19-25°C).

Optimum Fermentation Temp: 66-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
Attenuation: 75-80%
Lachancea thermotolerans
Gluten-free

CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".