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Schizosaccharomyces Japonicus

SKU YH-156 Category

Performance Data

High attenuation, produces a sweet fruit/apple/slightly smoky/melon aroma and flavors characterized as sour, green apple Jolly Rancher, and stone fruit. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 68-78°F is recommended, with warmer temperatures yielding faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites should be avoided.

Origin: Oak tree Eastern PAAttenuation: 80+%
Flocculation: LowTemp Range: 68-78
Alcohol Tolerance:

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

Yeast Substitutions

We have found Propagate Lab's Schizosaccharomyces Japonicus 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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