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As stated previously, lactic acid and low pH are identified as stressors for yeast, and can affect their ability to carbonate sour beer. Some strains tested display an ability to grow in higher lactic acid concentrations, while others do not, but this does not indicate that they are able to bottle condition sour beer. For example, WLP001 and WY1056 do not grow well in YPD dosed with lactic acid, where as Lallemand CBC-1 ("Cask & Bottle Conditioned Beer Yeast") can still grow at a pH of 3. WY2007 and WLP300 grow well in moderate levels of lactic acid, but not once the pH gets down to 3. WLP715 Champagne Yeast grows fine in a pH of 3 (although lag time is effected). However, despite being able to grow in YPD with lactic acid dosages, CBC-1 and WLP715 both failed to carbonate an 8% ABV sour beer that had a comparable pH to the pH of the YPD plus lactic acid mediums. It is suggested that this might be due to the combination of stress from high alcohol, acetic acid, low nutrients, low oxygen, and tannins from fruit. Re-hydrating dried yeast may also lead to difficulties carbonating acidic and high ABV (8%+) sour beer due to the stress of desiccation and re-hydration on the yeast <ref name="rogers2016"></ref>.
Rogers et al. found an easy solution to carbonating low pH, high ABV beers by first acclimating the yeast to the sour beer. Growing the yeast in YPD plus lactic acid plus ethanol was not enough to acclimate the yeast and reliably carbonate a highly acidic, alcoholic (8% ABV) beer. However, by growing the yeast first in a blend of YPD that was diluted with the sour beer itself in a 1:1 ratio, they found that both CBC-1 and WLP715 were then able to carbonate the sour beer (WLP001, WY1056, WY2007, and WLP300 were not given this treatment). This was explained as exploiting the microbes' resilience and ability to adapt to many environmental conditions by "pre-adapting" the yeast to the harsh conditions of the sour beer <ref name="rogers2016"></ref>. It has been speculated that brewers without access to YPD could grow might be able to achieve similar results by growing the conditioning yeast in sour beer diluted with DME wort and yeast nutrients (Fermaid K and DAP, for example) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1259063934121818/?comment_id=1262875587073986&reply_comment_id=1263142900380588&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Richard Preiss and Tamir Danon on acclimating yeast to sour beer for conditioning on MTF. 03/24/2016.]</ref>.
==Commercial Farmhouse/Belgian Strains of ''Saccharomyces''==