Yeast
Lactobacillus plantarum — 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-LPLANT
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 29–37 °C
- Flocculation
- low
- Alcohol tolerance
- 5 %
- STA1
- not published — treat as unknown
Description
A souring bacterium, not a fermenting yeast: it drops wort pH by producing lactic acid and cannot make beer on its own, so it needs a primary yeast pitched after or alongside it. Homofermentative and hop-sensitive — it struggles above about 10 IBU — which makes it a comparatively safe organism to keep in a brewery. Jasper publishes 0% attenuation, so the band shown here is a placeholder rather than a measured figure.