Sour Batch Kidz
| Brand: | Imperial Yeast |
|---|---|
| Type: | Hybrid |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Brettanomyces, Lactobacillus, Saccharomyces cerevisiae var. diastaticus |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
An exclusive funky blend containing a low attenuating Belgian saison yeast, Lacto, and three Brett yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up. Keep your IBU's under 3 to allow the lacto to work. Considering the components of this blend, allow for a long conditioning period of at least 6 months to really let the brett strains to shine. This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus.
#blend #brett #funky #lambic #tart #wild #lacto
Brewing Properties of Sour Batch Kidz
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
12% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
80-95% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
68-76° F (20-24° C) |
Common Beer Styles using Sour Batch Kidz
These are the most popular beer styles that make use of the Sour Batch Kidz yeast:
Flanders Red Ale, Lambic, Oud Bruin & Gueuze
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