I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
This product has a Best Before date of 11-Oct-2018. Creating a starter for this product is recommended.
This is a cocci bacteria known for its souring capabilities through production of lactic acid. Perfect to add to any sour program, it is a high diacetyl producer and slow growing.
|Alcohol Tolerance||Medium - High (8 - 12%)|
|Optimum Fermentation Temperature||21°C - 29.5°C (70°F - 85°F)|