Escarpment Labs - Lactic Magic Yeast

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Make tart beers without having to kettle sour.

Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that Escarpment Labs captured in a Guelph backyard. Lactic Magic produces lactic acid from glucose in your wort. Compared to similar products, Lactic Magic displays enhanced citrus and tropical fruit aromatics and softer acidity. Since it is a yeast, Lactic Magic can be used to make hop-forward sour beers without annoying re-boiling steps!

Usage notes from Escarpment: Added glucose (dextrose) is required for lactic acid production. Fermentation is slower than Saccharomyces but faster than Brett. Requires adequate nutrients and oxygen.

KEY CHARACTERISTICS
ATTENUATION

65-85% (depending on glucose)

TEMPERATURE

20-25ºC (68-77ºF)

DIASTATIC

No

FERMENTATION RATE

Medium-Low

SUITABLE BEER TYPES

Tart Summer Beers

FLOCCULATION

Medium

ALCOHOL TOLERANCE

Medium

PHENOLIC

No

BIOTRANSFORMATION

No data

FLAVOUR DESCRIPTION

Citrus, Tropical Fruit, Banana