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! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
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| SOURVISIAE® || Genetically modified engineered || Med-High || Med-High || 59-72 || GM strain of ''S. cerevisiae'' that produces very high levels of lactic acid with a slightly fruity flavor and aroma and is free from off-flavors that can be produced by lactic acid bacteria such as THP. This yeast produces a very acidic beer, with final beer pHs in the range of 3.0 and lactic acid in the range of 8 – 15g/L. Vigorous fermentation can be completed within 5 days. It is not recommended to re-pitch, although some brewers report success propogating it into a larger biomass with a starter <ref>[https://www.lallemandbrewing.com/en/united-states/product-details/sourvisiae Sourvisiae. Lallemand Brewing website. Retrieved 11/22/2019.]</ref>. See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2907116972649831/ MTF thread] and this [https://www.masterbrewerspodcast.com/149 MBAA Podcast].
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