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Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and allow ACID to sour your beer and begin alcoholic fermentation. Once the desired pH level is reached, pitch your primary yeast strain to halt lactic acid production and ensure the completion of alcoholic fermentation.
ACID yeast also works perfectly as a single pitch solution for both souring and alcholic fermentation. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.
Every batch is PCR tested to ensure quality.
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.
Use at a rate of 2.5–4 grams per gallon of wort. Homebrew size coming soon!
Direct Pitch or Rehydrate:
ACID yeast can be sprinkled directly onto the surface of the wort with great results. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P. To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F/29-35°C, per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of wort to adjust to within 10°F/6°C degrees of wort temp before pitching. Ferment between 66–77°F/19–25°C.
Optimum Fermentation Temp: 66-77°F
Alcohol Tolerance: 9% ABV
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with the release of five high quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.