Your Cart is Empty
HOPPY HOLIDAYS! WE WILL BE CLOSESD FROM 12-24 through 1-1-25 and will resume shipping 1-2-25
Mascoma Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.
Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid. This main compound gives sour beers their flavor. Expect a final pH of 3.0-3.2
Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product.
The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a standard fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times.
|
ATTENUATION:
|
76% - 82%
|
|
FLOCCULATION:
|
High
|
|
ALCOHOL TOLERANCE:
|
12%
|
|
TEMPERATURE RANGE:
|
59° - 72° F | 15° - 22° C
|
|
PITCHING RATE:
|
0.5 - 1.0 g/L - 1-2 packets up to 5 gallons @ 1.060 OG
|
|
STA1:
|
Negative
|
