{"product_id":"lallemand-sourvisiae-brewing-yeast","title":"Lallemand Sourvisiae Brewing Yeast","description":"\u003cp class=\"_p_1x4zg_107\"\u003e\u003cstrong\u003e\u003cspan\u003eSourvisiae® Sour Beer Yeast — Lallemand\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"_p_1x4zg_107\"\u003e\u003cspan\u003eSourvisiae® makes sour beer simple. This bioengineered ale yeast (Saccharomyces cerevisiae) produces lactic acid during fermentation, letting you sour and ferment your beer in a single step — no mixed cultures, no separate souring vessel, no guesswork.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_1x4zg_107\"\u003e\u003cspan\u003ePitch it like any conventional yeast and ferment as normal. Sourvisiae® delivers a clean, neutral base with a tangy, slightly fruity character — perfect for traditional Berliner Weisse, Gose, and modern fruited sours alike. Because it doesn't produce the off-flavors associated with Brettanomyces, Lachancea, or lactic acid bacteria, you get a consistent, reproducible sour every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_1x4zg_107\"\u003e\u003cstrong\u003e\u003cspan\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"_ul_1x4zg_146\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFermentation temp:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 15°C–22°C (59°F–72°F)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFermentation time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vigorous fermentation complete in ~5 days\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eAttenuation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium to High\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFlocculation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium to High\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFlavor\/Aroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Tangy, sour, slightly fruity\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFinal beer pH:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e ~3.0\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eLactic acid:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8–15 g\/L\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"_p_1x4zg_107\"\u003e\u003cstrong\u003e\u003cspan\u003eA note on attenuation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Because sugar converted to lactic acid doesn't change wort density, final gravity readings will appear higher than expected — but residual sugar is actually lower than the number implies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_1x4zg_107\"\u003e\u003cstrong\u003e\u003cspan\u003eMicrobiological Specifications\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"_ul_1x4zg_146\"\u003e\n\u003cli\u003e\u003cspan\u003eSolids: 93–96%\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLiving yeast cells: ≥ 5 × 10⁹ per gram\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWild yeast: \u0026lt; 1 per 10⁶ yeast cells\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBacteria: \u0026lt; 1 per 10⁶ yeast cells\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"_p_1x4zg_107\"\u003e\u003cem\u003e\u003cspan\u003eDue to the highly acidic fermentation environment, re-pitching this yeast is not recommended.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"L.D. Carlson","offers":[{"title":"Default Title","offer_id":48340734378173,"sku":null,"price":8.49,"currency_code":"USD","in_stock":true}],"url":"https:\/\/bz508n-1s.myshopify.com\/products\/lallemand-sourvisiae-brewing-yeast","provider":"Northwest Brewers Supply","version":"1.0","type":"link"}