Special Strains

JY302 is a special strain, it is very neutral but has an amazing alcohol tolerance. It can withstand starting gravities over 30°P, and still attenuate till 3.5-4 °P. In regular gravity worts it behaves normal and does not really over-attenuate. Great for big imperial stouts/triple IPAs/Barleywines that you want to finish on the drier side.

JY303 is our 100% natural, non-GMO thiol producing yeast. Genetically modified thiol producing yeasts can be very active in their thiol releasing activity, especially if genes from bacteria are expressed. That (artificial) activity can release large amounts of sulfur compounds, potentially resulting in a burning, unpleasant and artificial aroma. Our strain is not genetically modified and is naturally equipped with thiol releasing activity, resulting in much less sulfur and a more pleasant thiol aroma. The strain produces citrus, pomelo and pineapple aromas and flavors, depending on the ingredients used by the brewer. Its not the best attenuating strain, do not let the jackets come on at the end of fermentation and let it rise to mid 80ies (~30°C). If you want to go over ~18°P you have to make your wort very fermentable.

NA304 is a Saccharomycodes ludwigii yeast that cannot metabolize maltose and longer chain carbohydrates. Fermentation normally does not go over 20%. To make non- or low alcoholic beers, one needs to do more than just use a low-attenuating strain. It is the responsibility of the brewer to study the literature and to be informed about the challenges of low-alcohol fermentation.  A low-ABV beer is more sensitive to spoilage and a post-fermentation pH correction as well as pasteurization to ensure a safe and shelf stable product might be necessary.