Diastaticus/STA 1 yeast and maltodextrin?

[HopsAreGood]

Can diastaticus yeast eat maltodextrin?

I have a simple 1.060 beer currently fermenting with the omega tropical IPA yeast and it’s very quickly at about 90% attenuation. In the future I would likely add either some maltodextrin or lactose to try and keep the final gravity higher. I’m pretty sure that it cannot ferment lactose, but I’m curious if it can ferment maltodextrin.

Thanks

 

[VikeMan]

Can diastaticus yeast eat maltodextrin?

Yes.

 

[Qhrumphf]

Maltodextrin, almost certainly. Lactose might depend on the strain in question but less likely. I know some strains of Brett will ferment lactose and I presume some undomesticated Sacch may be able to, but I don't know about commercially available diastaticus strains.

 

[HopsAreGood]

Maltodextrin, almost certainly. Lactose might depend on the strain in question but less likely. I know some strains of Brett will ferment lactose and I presume some undomesticated Sacch may be able to, but I don't know about commercially available diastaticus strains.

I would be specifically interested in the omega tropical ipa/white labs 644/sach trois. Perhaps I’ll email omega directly.

I really like the character of this yeast but it ferments bone dry.

 

[Dgallo]

Can diastaticus yeast eat maltodextrin?

I have a simple 1.060 beer currently fermenting with the omega tropical IPA yeast and it’s very quickly at about 90% attenuation. In the future I would likely add either some maltodextrin or lactose to try and keep the final gravity higher. I’m pretty sure that it cannot ferment lactose, but I’m curious if it can ferment maltodextrin.

Thanks

Imperial a20 is an equivalent and a24 has it in the blend as well. If you follow your process you use for dryhoping NEIPAS with it, you can certainly control its conversation ability

 

[Qhrumphf]

I've used a local lab's Sacch Trois and it definitely does ferment dry. I wouldn't attempt to use it for a NEIPA type hazy. Much more suited for a Brett-Farmhouse-Hybrid type IPA. I don't know why that strain gets included in "NEIPA" targeted yeast blends, because while the fruity character appropriate and it forms haze like a champ, it very much behaves like STA1.

 

[HopsAreGood]

I've used a local lab's Sacch Trois and it definitely does ferment dry. I wouldn't attempt to use it for a NEIPA type hazy. Much more suited for a Brett-Farmhouse-Hybrid type IPA. I don't know why that strain gets included in "NEIPA" targeted yeast blends, because while the fruity character appropriate and it forms haze like a champ, it very much behaves like STA1.

Yup, this is my current dilemma. I like the character of it and how it performs, but it just goes so dry. I don’t love using lactose but I’m not totally against it. The current beer I have going is 1.060 and it’s already down to 1.010 after only 48 hours. It’s still bubbling away and going like crazy so I’m pretty sure it’s going to finish extremely dry. In the future I’m considering adding a pound of lactose, To hopefully raise the final gravity by about .008. If I can get the final gravity anywhere between 1012 and 1016 I’d be happy.

 

[Qhrumphf]

I wouldn't personally unless you like lactose. Ultimately you're asking a yeast to do something not in it's nature. I wouldn't try to manipulate a Belgian strain not to produce phenols. If you want lower attenuation, don't use STA1 yeast.

 

[HopsAreGood]

I wouldn't personally unless you like lactose. Ultimately you're asking a yeast to do something not in it's nature. I wouldn't try to manipulate a Belgian strain not to produce phenols. If you want lower attenuation, don't use STA1 yeast.

I JUST emailed omega and they replied super fast: straight from the owner himself: