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* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/ Jeremy Myers post on MTF.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/?comment_id=2875014469193415&comment_tracking=%7B%22tn%22%3A%22R%22%7D Federico Tondini, the Scientific Coordinator for AEB, gives an overview of how to use this strain in beer and fermentation characteristics and answers any questions about this strain on MTF.]
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=== [[Cellar Science]] ===
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! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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| ACID Dry Beer Yeast || ''Lachancea thermotolerans'' || 75-80 || High || ACID yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ACID yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 66–77°F (19–25°C). ||
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