LalBrew Sourvisiae Lactic-Producing Yeast (500g)

LalBrew Sourvisiae Lactic-Producing Yeast (500g)

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Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

Sourvisiae® is a revolutionary new yeast strain which allows brewers to ferment and sour their beers in one simple step; reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. Sourvisiae® accomplishes this though a single genetic modification: a lactate dehydrogenase gene from a food microorganism which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor. The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times.


Typical Styles

Sourvisiae® is suitable for use in producing all styles of sour beer.


Note: Attenuation may appear low due to the formation of lactic acid.
When sugar is consumed to produce lactic acid there is no change in the density/specific gravity of the wort, because lactic acid has a higher density than ethanol (roughly equivalent to the sugar that was consumed). Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply. Production of lactic acid does not result in a loss of CO2. 

Specifications

Flavor and Aroma

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. The resulting flavor and aroma profile of the beer is a slightly fruity acidic beer.


Yeast Specifications

Alcohol Tolerance 12
Attenuation Medium/High
Brand Lallemand
Flocculation Medium/High
Minimum Temperature 10°C/50°F
Maximum Temperature 22°C/72°F
Species S. cerevisiae
How much to add

50-100g/hl to achieve at least 2.5 - 5 million viable cells/ml

Documents
Sourvisiae Lactic-Producing Yeast - Allergen Statement
Sourvisiae Lactic-Producing Yeast - Food Safety Statement
Sourvisiae Lactic-Producing Yeast - Non-GMO Statement
Sourvisiae Lactic-Producing Yeast - Safety Data Sheet

 

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