Yeast/ PIN-004DRY
Crisp Sour
Pinnacle's Crisp Sour is an active dry Lachancea thermotolerans strain isolated from nature and selected for its ability to produce lactic acid and its excellent performance in beer production. Pinnacle Crisp Sour produces acids and alcohol during fermentation, without the need for a pre-fermentation acidification step (like kettle souring) or co-fermentation.
Recommended Pitch rate:
60 – 240 g/bbl (50 – 200g/hL)
Two 500g packs per ~7bbl for <15°P
- Tasting Notes
- tartfruityspicy
- Strain Type
- Ale
- Flocculation
- Low-Medium
- Attenuation
- Low-Medium: 74-80%
- Temperature Range
- 64-88°F (18-30°C)
- Alcohol Tolerance
- 6-8%
- Hazy
- No
- Diastatic
- No
- Phenolic
- Yes
- Availability
- Commercial
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Every order is customized to your exact recipe needs. This means less worry about your yeast doing the work - shorter lag phase, thorough fermentation, and consistent lead times.