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Lachancea Fermentati

Performance Data

Medium-to-high attenuation, produces a clean/slightly fruity aroma and flavors characterized as sour, pineapple, mango, black tea, melon, and pear. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 76-86°F is recommended, with warmer temperatures yielding faster attenuation.

Origin: Birch tree - Evansville, INAttenuation: Mid 60's to Low 70's
Flocculation: Temp Range: 72-86, 80-85
Alcohol Tolerance:

This yeast is available in commercial pitches of 1BBL or more

Yeast Substitutions

We have found Propagate Lab's Lachancea Fermentati to be comparable to the following commercial and homebrew strains:

Omega: None
BSI: None
White Labs: None
Wyeast: None
Imperial: None

These are recommendations based on yeast performance under similar conditions. Contact the yeast producer for more information on substitutions.


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