Pinnacle Crisp Sour is a unique Lachancea thermotolerans species isolated from nature and selected for its ability to produce lactic acid. This results in a smooth and refreshing acidity with a subtle to moderate intensity, depending on the brewing conditions.
- Consistent top quality results with each brew
- Easy to use, no need for a starter
- Cost effective and convenient alternative to liquid yeast products
Description - Pinnacle active dry brewing yeast Crisp Sour 11,5 g
Pinnacle Crisp Sour is a unique Lachancea thermotolerans species isolated from nature and selected for its ability to produce lactic acid. This results in a smooth and refreshing acidity with a subtle to moderate intensity, depending on the brewing conditions.
This strain brings on a lovely aroma of tropical fruit and 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.
- Attenuation: 70-82%
- Pitching rate: 50-100 g/ hl, increase to 100- 200 g/hL for a high gravity wort above 14°P
- Fermentation temperature : 18-30°C
- Fermentation rate : medium
- Flocculation: Medium
- Foam stability: Medium
- Alcohol tolerance: Up to 6-8% abv (increase pitching rate for higher tolerance)
- POF negative
- Diacetyl reduction: Very good
Ingrediënts: Yeast (Lanchancea thermotolerans), emulsifier (E491)
Specifications
Data sheet
- Vacupack
- No
- Packaging yeast
- sachet
- Floccolation
- medium
- Ideal fermentation temperature
- 24 °C
- Form of yeast
- dry
- Var. Diastaticus
- No
- POF+
- No
- Final gravity
- medium
- Sedimentation
- fast
- Alcohol tolerance
- 8 %
- Minimal fermentation temperature
- 18 °C
- Attenuation
- 76 %
- Yeast type
- Ale
- Beer style
- Sour
fruit beer - Packing size
- 11.5 g
- Pitch rate
- 150 g/hl
Dimensions (incl. Packaging)
- Width
- 6.60 cm
- Height
- 0.40 cm
- Length
- 9.60 cm
- Weight
- 0.01 kg