Yeast
Lalvin EC-1118 Prise de Mousse — Lalvin
Lalvin
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Lalvin
- Product code
- EC-1118
- Form
- dry
- Type
- ale
- Attenuation
- 95–100 %
- Temperature
- 10–30 °C
- Flocculation
- high
- Alcohol tolerance
- 18 %
- STA1
- not published — treat as unknown
- Dosage
- 20–40 g/hL
Description
The universal strain: a Champagne-region bayanus that will reach 18 % ABV anywhere from 10 to 30 °C, contributes almost no flavor of its own and drops a very compact cake. The default for bottle-conditioning a barleywine, restarting a stall, and for cider, mead and seltzer that should taste of the fruit. On thin nutrient it makes enough SO2 to inhibit a malolactic culture.