Beer Styles: Sour ales
Aroma: Tangy, sour, slightly fruity
Attenuation: Medium to High
Fermentation Range: 59-72°F (15-22°C)
Flocculation: Medium to High
Alcohol Tolerance: 12% ABV
Pitching Rate: 50-100g/hL to achieve a minimum of 2.5-5 million cells/mL
Classified as a bioengineered Saccharomyces cerevisiae, a top-fermenting yeast.
Typical Analysis of Sourvisiae® Yeast:
- Percent solids: 93% – 96%
- Living Yeast Cells: ≥ 5 x 10 9 per gram of dry yeast
- Wild Yeast: < 1 per 10 6 yeast cells
- Bacteria: < 1 per 10 6 yeast cells
Finished product is released to the market only after passing a rigorous series of tests. (According to the ASBC and EBC methods of analysis.)
In Lallemand’s standard conditions, wort at 68°F, Sourvisiae® yeast exhibits:
- Vigorous fermentation that can be completed in 5 days
- Medium to High Attenuation and Medium to High Flocculation
- Highly acidic and slightly fruity flavor and aroma
The optimal temperature range for Sourvisiae® yeast when producing traditional styles is 59° (15°C) to 72°F (22°C).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Attenuation may appear lower due to the formation of lactic acid. Production of lactic acid does not result in a loss of CO2. When sugar is consumed to produce lactic acid, there is no change in density. Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply.
This yeast produces a very acidic beer, with final beer pHs in the range of 3.0 and lactic acid in the range of 8-15g/L. Vigorous fermentation can be completed within 5 days.
The resulting flavor and aroma profile of the beer is a slightly fruity acidic beer. Because of the resulting low pH and highly acidic conditions, we do not recommend re-pitching this yeast.
If you have questions, please don’t hesitate to contact us.