Yeast List

Fermo Brew Acid

MBIT ID: AEB-FERMO-BREW-ACID

AEB Brewing
Dry
Ale

(Lachancea termotholerans)

75 - 80%
high
≈ 10 bn / g
19.00
to
25.00
9

Genetics and Properties

Phenolic
Non-diastatic
Haze positive

Biotransformation

High biotransformation
N/A
High
N/A

Description

Sour beers are intentionally mouth-puckeringly acidic and tart and are made with wild bacteria and yeast. FERMO BREW ACID gives a rounded, refreshing acidity with all the layered taste complexity of a sour-style beer.

Flavour/Aroma

Produces light levels of fruity floral esters, however, the key flavours are produced from the fruits and spices added during brewing.

Usage

It is generally recommended that active dry yeast is pitched directly into the wort without prior rehydration.

Dosage

80 - 100 g/hL

Suitable Styles

  • Belgian Lambics
  • Gueuze
  • Flanders red ale
  • Wild ales
  • German Gose
  • Berliner Weisse

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.012
1.010

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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