Yeast
Lacto Brevis — Imperial Yeast
Imperial Yeast
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Imperial Yeast
- Product code
- W25
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 29–38 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
Description
Lactobacillus brevis for a quick kettle sour: lactic acid in a day or two when held warm, and hop-sensitive enough that you should sour before you bitter. It does not ferment alcohol — pitch a Saccharomyces afterwards. Attenuation is nominal.