Yeast
Lactobacillus brevis — 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-LBREV
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 26–35 °C
- Flocculation
- low
- Alcohol tolerance
- 10 %
- STA1
- not published — treat as unknown
Description
A souring bacterium for acidifying wort, not a primary fermentation on its own — it always needs a yeast to finish the beer. Less hop-sensitive than L. plantarum but heterofermentative, so expect CO2 and a little ethanol or acetate alongside the lactic acid. It works cooler than plantarum, and pitching the two together broadens the temperature window for reliable souring. Jasper publishes 0% attenuation, so the band here is a placeholder.