Sour Batch is a blend of low attenuating Belgian saison yeast, Lactobacillus, and three Brettanomyces 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. Allow for an extended conditioning period of at least 6 months to really let the brett strains 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.
TEMP: 68-76F, 20-24C
We ship all liquid yeast in a thermal envelope with an ice pack. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and hot temperatures.