VikeMan
It ain't all burritos and strippers, my friend.
- Joined
- Aug 24, 2010
- Messages
- 5,859
- Reaction score
- 5,979
I have brewed quite a few Kettle Sours, and have fermented the pre-soured wort with a handful of sacch yeast strains, but never with a dry strain pitched without rehydrating with water first. My question is... has anyone sprinkled a dry yeast into a sour wort and how did the fermentation go? I'm just wondering if the low pH presents any special challenges to dry (non-rehydrated) yeast as the yeast absorb water from the low pH wort. TIA.