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'''Escarpment Labs Acclimation Protocol'''
The following acclimation protocol has been adapted for sour beer from Richard Preiss's instructions on how escarpment Escarpment Labs acclimatizes acclimates wine yeast: <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1363395580355319/?comment_id=1364119323616278&reply_comment_id=1364521000242777&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Wine yeast acclimation protocol for Escarpment Labs by Richard Preiss. 08/01/2016.]</ref>
# Take a "pinch" of rehydrated dried yeast, and pitch 150,000 cells/mL into 100 mL of '''YPD + Go-Ferm Media'''. Grow for ~24 hours at 30°C with shaking.