This sour yeast offers a natural method for souring beer without the use of bacteria, addressing concerns related to bacterial contamination and eliminating the lengthy 1-2 day kettle souring process, as well as the risk of oxidation.
Fermentation with Crisp Sour results in a delightful, smooth, and refreshing acidity within just 6 to 9 days. The acidity produced is stable and can be slightly tuned to achieve desired levels. Additionally, this yeast delivers a unique flavor profile characterized by highly fruity notes, particularly stone and tropical fruits, setting it apart from other products available on the market.
Datasheets
Safety Datasheet: Click HERE to view & download
This provides all the essential safety data legally required for the product; detailing any hazardous chemicals used, best practices on how to store and handle the product, as well as how to deal with spills, fires and medical emergencies.