Escarpment Labs Jötunn Saison Liquid Yeast

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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.

Attenuation: 80+%

Flocculation: Medium-High

Optimum Ferm Temp: 22-35ºC (72-95ºF)

Alcohol Tolerance: High

 

Each pitch is suitable for a 5G batch with an OG up to 1.065. Per usual we always recommend doing a yeast starter.

Escarpment Labs was started in 2013 by three fine fellows in Ontario. Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of his labmate Angus Ross - also a homebrewer and beer geek. Soon enough, they were both isolating yeasts from bottles of beer as well as the Ontario wilderness, resulting in a large and diverse strain collection. We now have an expansive collection of both innovative and in-demand yeasts - some available now, with many more in the development pipeline. Nate Ferguson, an instructor at the Niagara College Brewmaster Program, has since joined the team, his technical expertise in all things beer and yeast helping us to produce high-quality cultures on an industrial scale.




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