Yeast
New Sour 3.5 — CrossMyLoof
CrossMyLoof
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- CrossMyLoof
- Product code
- New Sour 3.5
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 34–36 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 20–20 g/hL
Description
A dehydrated Lactobacillus plantarum pitch for kettle souring or a mixed fermentation, dropping pH quickly at 34–36 °C and leaving a citrus note behind. It is hop-intolerant, so leave the kettle bitterness at zero. It makes acid rather than alcohol; the attenuation and flocculation figures are nominal.