Escarpment Labs Lactic Magic yeast
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Escarpment Laboratories Lactic Magic yeast
Make tart beers without having to kettle sour.
Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph (Ontario) 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!
Added glucose (dextrose) is required for lactic acid production. To drop pH below 4.0, you must add 2.5-5% dextrose by volume (that's roughly equal to 25g/L to 50g/L). Fermentation is slower than Saccharomyces but faster than Brett. Requires adequate nutrients and oxygen. See Instructions Sheet for additional tips. If you don't want to modify your recipe to accommodate dextrose, you can use Lallemand Philly Sour Yeast instead since it doesn't require dextrose.
Attenuation: 65 - 85%
Temperature: 20 - 25°C
Alcohol Tolerance: Medium
Diastatic (STA1): No
Flavour Profile: Citrus, Tropical fruit, Banana
Suitable Beer Style: American Wild Ale, Berliner Weisse, Gose