Yeast
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
- Sour 3.5
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 18–25 °C
- Flocculation
- low
- Alcohol tolerance
- 7 %
- STA1
- not published — treat as unknown
- Dosage
- 130–130 g/hL
Description
Dry Lachancea thermotolerans, pitched alone to make lactic acid while it starts the fermentation; once pH reaches 3.0–3.5, a day to four days later, a conventional yeast goes in to finish the beer. CML publish neither attenuation nor flocculation, so both figures here are nominal and describe the souring step rather than a gravity to plan around.