Special Sour contributes subtle fruity and floral esters, while key flavors come from the fruits and spices added during brewing.
Special Sour, a natural Lachancea thermotolerans strain, simultaneously ferments alcohol and produces lactic acid for sour-style beers. Isolated from Burgundy grapes, it delivers high lactic acid levels, key to a sour beer's distinct flavor.
500 Gram Brick
Pitch directly into the fermenter at a rate of 100-150 g/hl for wort cooled to 19-25°C (66-77°F).
The ideal pitch rate depends on brewing conditions and will influence fermentation performance and the beer's final flavor profile. Higher pitching rates and additional yeast nutrients may be needed for high-gravity, highadjunct, or high-acidity fermentations.
Apex Cultures® recommends pitching directly into the wort without prior rehydration..
If rehydration is necessary, dissolve in sterile water or wort at room temperature at a ratio of 1:10. Stir gently and leave for approximately 20 minutes. Gently stir again and add to the cooled slurry to the fermenter.
Store in vacuum-sealed packaging when possible, in a dry, odor-free environment at 4°C (40°F). Minimize exposure to air. Do not freeze. Use yeast immediately after opening. Shelf life is 36 months from the production date. Do not use past the expiration date on the package.
