Sourvisiae
Dry Brett yeast from Lallemand.
Lab
Lallemand· Brett · Dry
Lallemand· Brett · DrySpecs
Attenuation
76–82%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
15–22°C
59–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Usually used in
BrettSour & Farmhouse
Common questions
- What is Sourvisiae's attenuation?
- 76–82% apparent attenuation.
- What temperature should I ferment Sourvisiae at?
- 15–22°C is the recommended range.
- Does Sourvisiae produce phenolics (clove and spice)?
- No. Sourvisiae is POF-negative (phenolically clean), so it won't throw clove or spice.
- Is Sourvisiae diastatic (STA-1)?
- No. Sourvisiae does not carry the STA1 gene, so it attenuates normally with no diastaticus gushing risk.
- What beer styles is Sourvisiae good for?
- Brett and Sour & Farmhouse.
Brew with Sourvisiae
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