GigaYeast Saison Sour GB124 is a blend of Saison ale yeast and lactic acid bacteria that produces a sour beer with fruity esters and a touch of black pepper. Perfect for brewing your first of many Sour Saisons or taking your first walk on the wild side of brewing! GigaYeast line of wild yeast, lactic acid bacteria and sour blends are provided in pitchable quantities for consistent performance. In addition to the expected attenuation, GigaYeast also characterized the expected level of sourness for each strain or blend. Why go to all the trouble? Because it allows the brewer a new level of control so you can make your most creative brews.
Recommended Fermentation Temperature Range:
20 C to 27 C (68 F to 80 F)
Tasting Notes: Sour with fruity esters and black pepper.
14 days at 71 F in 1045 sweet wort, Ph 5.6
Final Ph– 3.6 (100X acidification)
1.5% lactic acid W/V
General Brewing Notes & Guidance:
Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.