Escarpment Labs Jotunn yeast - EXPIRED
We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester.
This is a Diastatic yeast.
Optimum Temp: 22-35ºC (72-95ºF)
Alcohol tolerance: High
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