Yeast
Louis P Hard Seltzer Yeast — Brewing Science Institute
Brewing Science Institute
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Brewing Science Institute
- Product code
- Louis P
- Form
- liquid
- Type
- ale
- Attenuation
- 80–90 %
- Temperature
- 16–35 °C
- Flocculation
- low
- Alcohol tolerance
- 18 %
- STA1
- Negative
Description
A champagne variant sold for hard seltzer, finishing dry, crisp and light at up to 18% alcohol. Sugar washes need help, so BSI recommend DAP and nutrient plus a generous pitch to suppress growth and ester formation. Attenuation is published only as 'high', so the band here is ours.