Yeast De Bom Sour Blend

· Keep IBU’s low (<15 IBUs)- Although the bacteria cultures have some hop resistance, we want the cultures to become quickly established in the fermentation for rapid acid production. Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production. · No O2 at inoculation- Once again, we want the bacteria cultures to become quickly established in the fermentation for rapid acid production. Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production. · Temperature (80-85°F)- The bacteria cultures perform better at warmer temperatures. Just like increasing IBU and O2 levels, decreasing fermentation temperatures will slow down acid production. · Micro-aeration- A low level (not necessarily noticeable) of ethyl acetate (acetic/solvent) can increase the complexity of lambic style beers. Brettanomyces produces ethyl acetate when oxygen is available. This typically occurs slowly through the ingress of trace levels of oxygen into aging vessels. We recommend dosing small amounts of oxygen into the beer to accelerate this process with the following method: o Monitor pH and gravity reduction in the fermenter until 80% fermentable extract has been reduced. ( (OG-G)/(OG-TGEpected)) o Add 4 ppm O2. Please visit https://www.wyeastlab.com/hb_oxygenation.cfm for information on oxygenation. o Incubate 48 hours Measure gravity and pH and taste. o Repeat aeration and testing cycle every 48 hours until desired complexity has been reached. · Oak- This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration. Another method is to create an oak extract by boiling oak in 500-1000 ml water for 15 min. Once cooled, this can be dosed into sample volumes to determine final dosage rate for beer. Flocculation variable Attenuation 75-85% Temp. Range 80-85°F (26-29°C)

LAST AVAILABLE FROM JULY THROUGH SEPTEMBER 2014