Yeast
Pasteur Champagne — Brewing Science Institute
Brewing Science Institute
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Brewing Science Institute
- Product code
- 1868
- Form
- liquid
- Type
- ale
- Attenuation
- 67–68 %
- Temperature
- 4–35 °C
- Flocculation
- low
- Alcohol tolerance
- 18 %
- STA1
- Negative
Description
The most widely used champagne yeast there is: fast, neutral, with an enormous temperature range and an 18% ceiling. Brut IPA, cider, seltzer and champagne, plus the two jobs it is really kept for, restarting stuck fermentations and bottle conditioning.