Source: Isolated from wild yeast starter jar in Arlington, VA using Bootleg Biology’s Capture Method #1.
S. arlingtonesis™ is our flagship Local Yeast Project™ strain. The very first culture added to our bank, and a WILD-sourced Lager strain!
This culture ferments extremely clean in the 50’sF (lagers) & 60’sF (Kolsch and Lager hybrids), and has subtle fruity/citrus esters in the higher end of the Ale fermentation range (wheat-centric beers). May produce sulfur aromas during primary fermentation, but those will be eliminated within a couple weeks (allow longer aging if fermenting at lower temperatures). S. arlingtonesis is a higher attenuator than most ale strains, so adjustments made need to be made to grain bills or mash temperatures if a drier beer is not preferred.
“produced a very refreshing and drinkable weizenbier” – Greg Kitsock, Mid Atlantic Brewing News
- Type: Saccharomyces pastorianus, wild variant. Local Yeast.
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 88%-93%
- Estimated Final pH: 4.4-4.6
- Flavor/Aroma Profile: Clean, malty, bready, light citrus
- Flocculation: High
- Recommended Fermentation Temperature: 55-68ºF