Yeast
Marañón Canyon Wild Cacao — White Labs
White Labs
Spec sheet The maker publishes these figures for this exact product.
- Lab
- White Labs
- Product code
- WLP546
- Form
- liquid
- Type
- wild
- Attenuation
- 65–70 %
- Temperature
- 18–24 °C
- Flocculation
- low
- Alcohol tolerance
- 10 %
- STA1
- Negative
Description
A wild yeast isolated from cacao in the Marañón Canyon in Peru. It attenuates lightly and brings an unusual fruit character; treat it as an experiment rather than a workhorse.