Lactic Magic [HB]

Lactic Magic [HB]

Our Homebrew Pouches are now available exclusively through our trusted retail partners. That means you get to support local businesses while still brewing with the high-quality yeast you love!

Find a local supplier near you – click below!

For wholesalers, reach out to us for details on placing your next order. Professional brewers can now access 0.5 hL pitches through our pro pitches lineup. Questions? We’re happy to help – contact us now!
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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. To drop pH below 4.0, you must add 2.5-5% dextrose by volume (that's roughly equal to 2.5-5ºP or 0.012-0.020 gravity points, or 0.5-1kg in a 20L batch). 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!

Regular pitch sizes are based on our standard pitch rates. Are you looking for a custom pitch rate? Not sure how much yeast to order? Contact us for assistance.
Key Characteristics
Standard Supply Rate

>180 Billion Cells per Pouch

Attenuation

65–85%

Temperature

20–25ºC (68–77ºF)

Diastatic

Non-diastatic

Fermentation Rate

Medium-Low Fermentation Rate

Suitable Beer Types

Gose, American Wild Ale, Berliner Weisse

Flocculation

Medium Flocculation

Alcohol Tolerance

Medium Alcohol Tolerance

Phenolic

Non-phenolic

Flavour Profile

Citrus, Tropical Fruit, Banana

Standard Supply Rate

Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.