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Blend of Saison Ale Yeast and Lactic Acid Bacteria

14 days at 71 F in 1045 sweet wort, pH 5.6

Apparent Attenuation – 78%

ABV – 4.5%

Final pH – 3.6 (100X acidification)

1.5% lactic acid W/V

General Notes: Lactic Acid Bacteria are inhibited by hops, high gravity, and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBUs, gravity about 1050, or temps below 65 F, will increase the time to sour ro lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Recommended Temperature Range† 68 F - 80 F

Tasting Notes: Sour with fruity esters and black pepper

Representative Styles: Sour Beer, Saison, Wild Specialty Beer, Flanders Red Ale, Oud Bruin, Lambic, Gueze, Fruit Lambic

* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.

† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

GigaYeast laboratory is still gathering data on many of our strains. Information provided here may change some in the future. Please call if you need more info.

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