SAISON SOUR
| Brand: | GigaYeast |
|---|---|
| Type: | Blend |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Comparison | Compare with other yeast |
Description
Sour with fruity esters and black pepper
#Sour #fruity esters #black pepper
Brewing Properties of SAISON SOUR
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. |
Unknown |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
78% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Unknown |
| 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. |
68-80° F (20-27° C) |
Common Beer Styles using SAISON SOUR
These are the most popular beer styles that make use of the SAISON SOUR yeast:
Sour Beer, Saison, Wild Specialty Beer, Flanders Red Ale, Oud Bruin, Lambic, Gueze & Fruit Lambic
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