ACID Dry Beer Yeast

Sour your beer directly in the fermenter with this naturally selected, GMO-free yeast strain. Once the desired pH level is reached, pitch your primary yeast strain to ensure the completion of alcoholic fermentation. Consistent, repeatable results without the need for kettle souring. Every batch is PCR tested to ensure quality. Use:Pitch at the same temperature you plan to ferment at with your primary yeast strain between 66–77°F (19–25°C). Allow ACID yeast to perform the initial fermentation, producing lactic acid and lowering the pH of the beer. Once the desired pH level has been reached between 3.2–3.8, pitch your primary yeast strain to ensure the completion of alcoholic fermentation. Once your primary strain has been pitched, it will "deactivate" ACID yeast by outcompeting this souring strain and halt further production of lactic acid. Dosage:Two 12g sachets are enough to treat a 5-6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity. Direct Pitch o