Performance at a Glance
Sours made easy.
Optimal
Temperature
______
66-70°F
Attenuation
______
80-90%
Flocculation
______
Medium
Haze
Potential
______
Low
Parent Strain
______
Saccharomyces cerevisiae
Sours.
Simplified.
GALACTIC™ does the souring itself — no Lactobacillus pitched into your fermentor, no cross-contamination risk to your other beers or equipment. That makes sour beer viable even for breweries that can't take on the infection risk, including contract producers who'd otherwise have to turn sour projects away.
GALACTIC™ finishes around 3.5 pH — an approachable and balanced level of acidity. No blending or antacid required. Just a sour base that makes your fruit additions taste brighter.
“I'm very happy with the lactic character and the fermentation was super clean. It was lightyears easier than a kettle sour!”
Justin Clemente
Brewer, Woods
Sours.
Simplified.
GALACTIC™ does the souring itself — no Lactobacillus pitched into your fermentor, no cross-contamination risk to your other beers or equipment. That makes sour beer viable even for breweries that can't take on the infection risk, including contract producers who'd otherwise have to turn sour projects away.
GALACTIC™ finishes around 3.5 pH — an approachable and balanced level of acidity. No blending or antacid required. Just a sour base that makes your fruit additions taste brighter.
“I'm very happy with the lactic character and the fermentation was super clean. It was lightyears easier than a kettle sour!”
Justin Clemente
Brewer, Woods
