Yeast
Sacc Brux — Jasper Yeast
Jasper Yeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Jasper Yeast
- Product code
- JY087
- Form
- liquid
- Type
- wild
- Attenuation
- 70–80 %
- Temperature
- 21–26 °C
- Flocculation
- low
- Alcohol tolerance
- 8 %
- STA1
- Positive — diastatic
Description
A wild Saccharomyces "bruxellensis" from Belgium — not a Brettanomyces at all, though it behaves like one with age. It forms a pellicle and, given time, develops big pineapple and stonefruit aromas over a dry finish with good mouthfeel. Works alone for a wild IPA or farmhouse beer, or blended into a sour or saison culture. Published as STA1 positive, so treat it as diastatic and keep it away from clean-beer equipment.