Pinnacle Crisp Sour yeast 11,5 g
Pinnacle Crisp Sour is a great choice to produce traditional and modern sour beer styles.
Read more| Contract: #{{active_contract.contract}} | |||
| Quantity: | Available: | ||
| Quantity | Price | |
|---|---|---|
This product is available on request.
Get in touch to discuss the possibilities
Notify me when this product is back in stock.
Please let us know what quantity you would like to order.
Pinnacle Crisp Sour Brewing Yeast from AB Biotek
Pinnacle Crisp Sour is selected for its unique ability to produce lactic acid, resulting in a smooth and refreshing acidity with a subtle to moderate intensity, depending on the brewing conditions.
This yeast is a unique Lachancea thermotolerans species isolated from nature. This strain brings on a lovely aroma of tropical fruit, citrus. A subtle hint of traditional Belgian sour beer aromas is possible in recipes with low flavour complexity. Pinnacle Crisp Sour is a great choice to produce traditional and modern sour beer styles, like Sour IPA, Berliner Weisse, Gose, Lambic/Geuze-style and Fruit Sour.
- Fermentation temperature: 18-30°C
- Fermentation rate: Medium
- Alcohol tolerance: Up to 6-8% abv (increase pitching rate for higher tolerance).
Also available in 500 gram.
Storage advice
Product should be stored under dry conditions at 4-10°C. Opened packs should be resealed if not completely used, and stored at 4°C (39°F) used within five days.
Shelf life
Three years from production date.
Origin of Pinnacle Crisp Sour
The story of Pinnacle Crisp Sour yeast starts not in a research lab, or a brewery, but with a scientist hanging from a rafter, collecting a live wasp nest for the yeasts that be inside them. This is not where most yeast come from, even wild yeasts. But when they began looking for a wild yeast, they didn’t look where most people do — sugary locations in the world where you can often find yeast — in malted grains, or fruits, nectar, or tree sap. Instead, they looked in wasps.
The wasp yeast flocculated, it is extremely efficient at fermenting grains — allowing it to make a strong beer of up to 6-7% ABV. It is hop tolerant. It is remarkably easy to clean from brewery equipment, not presenting a contaminant risk like most wild yeast or bacteria.
The yeast makes a sour beer within the first 48 hours of brewing then continues to make alcohol. In addition to this, there was a surprising absence of off-flavours – the off flavors that are so prevalent in wild yeasts, and that plague kettle sours.
The original Lachancea wasp yeast is now available as a dehydrated product exclusively from AB Biotek under the label “Pinnacle Crisp Sour”.
See ‘downloads’ for more information.
You may also like…
Pinnacle Crisp Sour yeast 500 g
SupplierAB Biotek – PinnacleSubcategoryBeerCharacteristicsGreat choice for traditional and modern sour beer styles.
