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.

The acidification by lactic acid production is typically achieved in the first 2 to 3 days (while alcohol will be produced simultaneously). After the first 2 days, the yeast will switch its metabolism to solely alcohol fermentation. In some recipes, this can cause a temporary slowdown of the fermentation for up to 3 days. After that, the fermentation rate will accelerate again until the end of fermentation

Recommended Pitch rate:
60 – 240 g/bbl (50 – 200g/hL)
Two 500g packs per ~7bbl for <15°P

Additional product information