Low Rider is a low attenuating yeast from WHC Labs, perfect for the production of lower ABV beers, producing tropical fruit-forward esthers.
“We used it for a 2.5% table beer and it came out great. Got just under 50% attenuation mashed at 68’C with 16% dextrin malt and a load of flaked oats and wheat. Needs a bit more yeast nutrient than normal as it’s such low attenuating but other than that is was a dream.” – UNITY Brewing
Low & No Alcohol, Session IPAs
Low Rider is a yeast species that cannot ferment maltotriose, giving a low attenuation value leaving the attenuation in the mid 60’s depending on mash temperature and grain bill used. The use of this yeast is focused on table/session styles and non-alcoholic beers.
What is low attenuation in yeast?
Low attenuation in yeast is a term used to describe a certain type of fermentation process that occurs when making beer. In general, high attenuation is desired in order to produce a drier and more alcoholic beer. Low attenuation, on the other hand, can lead to a sweeter and less alcoholic final product. This is due to the fact that during low attenuation, yeast cells are not as efficient in converting sugar into alcohol, resulting in a higher percentage of residual sugar.
What is the typical attenuation rate of yeasts?
Yeasts typically attenuate at a rate of 0.5-1% per hour. This means that for every 100 grams of yeast used in a recipe, the yeast will reduce the alcohol content by about half a percent to one percent per hour.
Some brewers choose to use a yeast starter in order to increase the attenuation rate and produce a drier beer. A yeast starter is simply a small batch of wort that is brewed specifically for the purpose of growing more yeast. By adding more yeast to the fermentation process, you can reduce the amount of time it takes for the fermentation process to complete.
How do you increase yeast attenuation?
By increasing yeast attenuation, you can increase the alcohol content and dryness of your beer. There are several ways to do this, but the most common is to increase the fermentation temperature.
You can also increase attenuation by adding more yeast to your wort, by using a high-gravity wort, or by using a high-attenuating yeast strain. However, it’s important to note that these methods can also lead to off-flavours and other problems if not done correctly. So be sure to do your research before trying any of them.
Dosage: 14 – 22 / 40-100g/HL
Comparative Strains: Unique
This yeast is unable to ferment Maltotriose leaving the attenuation in 60s depending on mash temperature, leaving plenty of body.
Propagation: For quality control, we recommend direct pitching to the wort inside the fermentation vessel. Aeration and nutrient addition is recommended but may not necessarily be needed on Gen O.