Description
Description
Thiol Libre liberates tropical thiol aromas from your hops and malt.
Unlock bolder tropical fruit aromas in your brews with Thiol Libre – no extra hops or adjuncts required! Thanks to the thiol compound 3-MHA and others, beers fermented with Thiol Libre have enhanced guava and passionfruit aromas.
Want to discover the full potential of Thiol Libre? See the Thiol Libre Tech Sheet and Biotransformation Guide for the nerdy details.
As of June 2023, Thiol Libre has been updated and does not generate phenolic aromas.
FLAVOUR PROFILE
Passionfruit, Guava, Grapefruit
STANDARD SUPPLY RATE
>180 Billion Cells per Pouch
ATTENUATION
68-80%
TEMPERATURE
17-23ºC (63-73ºF)
FERMENTATION RATE
High
DIASTATIC
Non-diastatic
SUITABLE BEER TYPES
American IPA, NEIPA, Wine-Beer Hybrid
FLOCCULATION
Medium Flocculation
ALCOHOL TOLERANCE
Medium (10%)
PHENOLIC
Non-phenolic
BIOTRANSFORMATION
Very High
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.
Be sure to check out our YouTube channel where you will be able to find lots of great content featuring yeast and brewing.
Don’t forget we also have an amazing range of equipment to help with your yeast and fermentation management
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