AEB FERMO Brew Acid Yeast 500g
- Gjær stamme: Lachancea termotholerans
- Opprinelse: France
FERMO Brew Acid: yeast specifically for sour style beers of which traditional styles are Belgian Lambics, Gueuze, Flanders red ale, Wild ales, German Gose and Berliner Weisse.
The lactic fermentation of sour beers requires a specific set of solutions. FERMO Brew Acid is a yeast that is used instead of lactic acid bacteria in the wort acidification process. It belongs to the Lachancea thermotolerans species, isolated from spontaneous fermentation by the University of Dijon. Its uniqueness lies in its ability to transform monosaccharides in the wort into lactic acid. The result is an extremely pleasant and well-balanced beer with a rounded, refreshing acidity.
What are the advantages of using FERMO Brew Acid?
• It is very easy to use
• It drastically reduces the risk of cross-contamination
• Future batches won’t be contaminated
• It allows easy pH management
• It ferments in a wide temperature range
TIPS FOR USE
The wort can be enriched with yeast nutrients provided by FERMOPLUS® Fruity or FERMOPLUS® Fragrance if desired. Once the pH level is higher than 0.3 from the desired pH, a second fermentation yeast strain can be pitched to stop the acidification activity and complete the further alcoholic fermentation.
Other benefits by using FERMO Brew Acid is the reduction of the brewing costs since there is no need for expensive acidified malt in the mash, neither any addition of lactic acid to the wort kettle nor the use of mixed microflora (i.e. beer spoilage bacteria and yeasts) during the beer fermentation.
HIGH VERSATILITY FOR THE PRODUCTION OF A WIDE RANGE OF SOUR BEERS
FERMO Brew Acid offers brewers plenty of opportunity for customisation: from inoculation with conventional brewing yeasts (S. cerevisiae) to maturation in wooden barrels and the use of fruits or other flavouring ingredients. Its combination with various brewing yeasts allows you to brew any sour beer variants, even heavily hop forward worts or dry-hopped beers such as American-style Sour Ales.
Last but not least, FERMO Brew Acid can develop varied fermentative aromas and fruitiness in taste and a complex aftertaste, which can be controlled and adapted through the fermentation temperature.
Gjæren er produsert for å gjære fort og varm og gir et balansert frukt profil, med sitrus toner.
- Spesifikasjoner:
Fenolsk: Nei
Diastatisk: Nei
Flokkulering: High
Utgjæring: 75-85%
Alkoholtoleranse: Høy (9%)
Anbefalt temperatur: 19-25°C
- Anbefalt gjærmengde:
- 70-100g/hl ved temperaturer mellom 34-40°C
WHO WE ARE
We passionately enable winemakers and brewers around the world to improve natural processes. We leverage worldwide data-driven knowledge to offer biotechnology, tailored solutions, sanitization processes and specialized equipment derived from continuous innovation and delivered through the largest and most knowledgeable team of experts.
INSTRUCTIONS FOR USE Direct yeast pitching: pitch the yeast directly in the fermentor at the primary fermentation temperature of your preference as per your beer recipe. Allow this yeast ferment the lactic acid to reduce the pH down to 3.2-3.8. Once reached the pH, add the brewing yeast of your choice at the same set-up fermentation temperature to deactivate FERMO Brew Acid, produce ethanol, CO2 and fermentation fl avour compounds. Rehydration: add 10 times its weight in sterile water or wort between 19°C-25°C. Stir gently for 20 minutes. Then mix well to obtain complete suspension of the yeast. Bring slowly to the same fermentation temperature by adding wort at short intervals. Dose the creamy yeast mixture directly into the fermenter.
STORAGE AND PACKAGING Store in the original sealed packaging, away from light, in a dry and odorless place. Store preferably at a temperature between 4 and 7°C. Do not freeze. Use immediately after opening. Shelf Life: 36 months.
Når det gjelder åpnet emballasje, er det best å bruke hele posen med gjær så snart som mulig etter åpning, og oppbevare resten i en lufttett beholder i kjøleskapet. Restene vil sannsynligvis holde seg i god stand i 1-2 uker, men det er alltid best å bruke gjæren så snart som mulig etter åpning for å sikre maksimal effektivitet og smakprofil.
