Dry and Sour

When I started homebrewing, dry yeast had a horrible reputation. I heard many variants of “Get some liquid yeast. The dry stuff is cheap, terrible and leads to infections.” In ye olden days, the drying process consistently contaminated yeast with Lactobacillus and Pediococcus. This was considered a very bad thing. With modern processing improvements, it’s not the case anymore, hence the explosion of dried yeast choices. Sadly, they’re not as cheap.

Now with brewers embracing sour beer, it’s no surprise we’ve come full circle. Barrett Tillman, a successful Texas homebrewer, just launched BlackMan Yeast to provide brewers with his preferred blends of yeast and bugs in pitchable dry sachets. He’s offering four varieties—American Sour (yeast, Lacto), Belgian Sour (yeast, Pedio, Lacto), Flemish Sour (yeast, Pedio, Lacto) and a German Sour (yeast, Lacto). The blends focus on producing acid for that sour kick. Purchase them online at blackmanyeast.com.

Why dry? Because dried cultures have some great advantages: stability in storage (my recent purchases won’t expire for at least a year) and no more worrying about growing starters and balancing the various, conflicting needs of the different bugs. Just pitch into 1.055ish wort and go!

I’m just now playing with the microbes, but I couldn’t wait to share. One recommendation: Pediococcus works best with a post-sour pitch of Brett to eliminate diacetyl. The BlackMan Yeast mixes leave the choice of Brett to you.

NEW WORLD SOUR AMERICAN BLONDE
For 5.5 gallons at 1.056, 16.3 IBU, 4.5 SRM, 6.2% ABV

Malt/Grain/Sugar
8.0 lb. Belgian Pilsner malt
2.0 lb. Munich malt
1.0 lb. table sugar

Mash
Single infusion at 150°F for 60 minutes.

Hops
0.25 oz Magnum | 14.0% AA | 60 minutes
0.50 oz Mt. Hood | 6.0% AA | 0 minutes boil (15 whirlpool)
0.50 oz Willamette | 5.5% AA | dry hop

Yeast
BlackMan Yeast A4 American Sour Mix

Notes
Cool wort to 63°F, rehydrate yeast and pitch. Ferment in the 60° range for at least a week before rising to 70°F. Allow the beer to condition for at least eight weeks before judging sourness. ■