Make tart beers without having to kettle sour.
Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph backyard. Lactic Magic produces lactic acid from glucose in your wort. Compared to similar products, Lactic Magic displays enhanced citrus and tropical fruit aromatics and softer acidity. Since it is a yeast, Lactic Magic can be used to make hop-forward sour beers without annoying re-boiling steps!
Usage notes: Added glucose (dextrose) is required for lactic acid production. Fermentation is slower than Saccharomyces but faster than Brett. Requires adequate nutrients and oxygen. See Instructions Sheet for additional tips!
ATTENUATION 65-85% (depending on glucose)
TEMPERATURE 20-25ºC (68-77ºF)
FERMENTATION RATE Medium-Low
SUITABLE BEER TYPES Tart Summer Beers
ALCOHOL TOLERANCE Medium
BIOTRANSFORMATION No data
FLAVOUR DESCRIPTION Citrus, Tropical Fruit, Banana
Escapment Labs, Canada
We are a team of brewers and scientists
Founders Angus Ross, Nate Ferguson, and Richard Preiss met while working in a yeast research lab at the University of Guelph. A collective love for beer and brewing led them to founding Escarpment Laboratories, with the goal of adding value to the craft beverage landscape, and getting to hang out in breweries for a living. Since 2015, Escarpment Laboratories have helped hundreds of breweries achieve their fermentation targets.
We were brewers first. Our founders and many staff come from a brewing background. We know how brewing works, all the way from resetting a mash bed to repitching a yeast culture.
Stress less, brew more. Our exceptional customer support team is available to all of our clients to answer questions and troubleshoot any issues.
Quality ferments. We believe that fresh yeast is the best yeast. We do not sell old or contaminated yeast, and we will ship you the right amount for your beer.