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→Acid Shock Starters
Below are several ''acid shock starter'' techniques for acclimating yeast to the harsh conditions of acidic wort or beer, including mixed fermentation sour beers and kettle sour beers. See [[Saccharomyces#Fermentation_Under_Low_pH_Conditions|fermenting ''Saccharomyces'' under low pH conditions]] for more information on the science behind this.
* See also [https://web.archive.org/web/20211023133240/https://www.therarebarrel.com/index.cfm?method=blog.blogDrilldown&blogEntryID=F8F5CB68-B1C7-9CB1-ACBD-546329AE621D&originalMarketingURL=blog/Terminal-Acidic-Shock-and-Sour-Ale-Bottle-Conditioning The Rare Barrel's acid shock treatment].
* See also [https://www.facebook.com/groups/MilkTheFunk/permalink/4429403613754485 this MTF thread] for updates on acclimation methods and reported experiences.