Yeast 500g
JAZZ SOUR
JAZZ SOUR YEASTS
Jazz Sour (Lachancea thermotolerans) is a yeast that enables the production of sour beers.
It can ferment your wort to produce both lactic acid and alcohol.
The production of lactic acid occurs mainly during the first few days of fermentation.
This lactic acid imparts the typical freshness of these beer styles while reducing the risk of contamination.
Jazz Sour can also be used in secondary fermentation, following an initial fermentation (bottom fermentation with Classic Lager or top fermentation with Pop Ale or Rock Ale). It is suitable for sour beers such as Berliner Weisse, Gose, Sour IPA, and Stout...
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• Flocculation/Sedimentation: High
• Final attenuation: 75 %
• Alcohol tolerance (% vol): 7 %
• Diacetyl production: Low
• Fermentation kinetics: Slow (> 10 days*)
• Dosage: 80 - 120 g/hL
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Jazz Sour (Lachancea thermotolerans) is a yeast that enables the production of sour beers.
It can ferment your wort to produce both lactic acid and alcohol.
The production of lactic acid occurs mainly during the first few days of fermentation.
This lactic acid imparts the typical freshness of these beer styles while reducing the risk of contamination.
Jazz Sour can also be used in secondary fermentation, following an initial fermentation (bottom fermentation with Classic Lager or top fermentation with Pop Ale or Rock Ale). It is suitable for sour beers such as Berliner Weisse, Gose, Sour IPA, and Stout...
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
• Flocculation/Sedimentation: High
• Final attenuation: 75 %
• Alcohol tolerance (% vol): 7 %
• Diacetyl production: Low
• Fermentation kinetics: Slow (> 10 days*)
• Dosage: 80 - 120 g/hL
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