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.

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