Changes

| SOURVISIAE® || Genetically 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]. Evan Coppage reported getting 65-70% viability on subsequent re-pitches, with a slower start but comparable results to initial pitch (see [https://www.facebook.com/groups/MilkTheFunk/?post_id=3758907517470768&comment_id=375892069080278 this MTF thread]). See [http://suigenerisbrewing.com/index.php/2021/02/19/diving-deep-in-to-sourvisiae "Diving Deep In To Sourvisiae"] by Dr. Bryan Heit for fermentation and acidification dynamics, pitchrates, repitchability and other factors potentially of interest in the brewery.