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WLP4665 Berkeley Hills Sour Yeast

  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault
  • The Yeast Bay Strains

ATTENUATION :

62% - 75%

FLOCCULATION :

Medium to High

ALCOHOL TOLERANCE :

Medium (5-10%)

FERMENTATION TEMPERATURE :

64° - 70° F
18° - 20° C

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Description

This lactic acid producing Lachancea thermotolerans isolate is unique from any yeast we’ve ever isolated.

  • 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, the attenuation, pH and ester profile are precisely tuneable based upon the percent of fermentables as glucose.
  • Expect this culture perform slower than a typical Saccharomyces strain.


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  • Part No:

    WLP4665

  • Part Name:

    WLP4665 Berkeley Hills Sour Yeast

  • Type:

    Vault


Suggested styles for WLP4665 Berkeley Hills Sour Yeast
  • Additional Styles
  • Wild Specialty Beer