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Description
This is one of the first wild yeasts Escarpment Labs helped isolate, for Big Spruce Brewing in Cape Breton. They let Escarpment Labs release a small run of homebrew pitches of this intriguing wild Saccharomyces cerevisiae strain.
Scotia Sauvage has a flavour profile in between saison and weizen yeasts, with some peppery phenols and slight banana ester.
Flocculation: Low
Attenuation: 75 - 85%
Temperature: 20 - 25°C
Alcohol Tolerance: Medium
Diastatic (STA1):
Flavour Profile: Pepper, banana ester
Suitable Beer Style: Saison, Weizen
Possible Substitutes: None