Yeast
Lactobacillus acidophilus — Jasper Yeast
Jasper Yeast
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Jasper Yeast
- Product code
- JY-LACID
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 35–40 °C
- Flocculation
- low
- Alcohol tolerance
- 12 %
- STA1
- not published — treat as unknown
Description
The hottest-running of Jasper’s four Lactobacillus species, homofermentative and strongly probiotic, and a producer of natural inhibitors that suppress spoilage organisms during a sour. Like any Lactobacillus it acidifies wort and does not ferment it, so a yeast pitch is still required. Jasper publishes no attenuation figure at all, so the band shown is a placeholder rather than data.