{"product_id":"whc-lab-low-rider-low-attenuating-yeast","title":"WHC Lab Low Rider · Low-Attenuating Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBody and hop aroma for beers that go easy on the alcohol. Low Rider can't ferment maltotriose, so it stops in the mid-60s and leaves a fuller mouthfeel behind.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 63–68 % · 18–22 °C · Medium flocculation · Maltotriose-negative · 50–100 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLow Rider cannot ferment maltotriose, which holds attenuation at 63–68 %. WHC Lab aims it at table and session beers and non-alcoholic beers, and says it's popular for classic cask beers too.\u003c\/p\u003e\u003cp\u003eModerate biotransformation and glycerol production give a light beer a fuller mouthfeel and more complexity. WHC Lab also says it accentuates tropical and citrus hop aromas, pushing pineapple, mango and citrus notes to the front.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eLow-attenuating ale yeast, maltotriose-negative (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e63–68 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e9 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eSession IPA, table beer, non-alcoholic and low-alcohol beer, cask ale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–100 g\/hl. Multiply by 0.2 hl for a 20 L batch and you get 10–20 g, so one or two 11 g sachets (approx.). One sachet in 20 L equals 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch it dry onto wort at 18–22 °C. Neither rehydration nor oxygenation is needed, according to WHC Lab's data sheet, and both are best avoided short of a very high-gravity beer — which a low-ABV wort is nowhere near.\u003c\/li\u003e\n\u003cli\u003eExpect a higher final gravity than with a standard ale strain. That's the design, not a stuck fermentation, and your mash temperature and grist will move the final figure.\u003c\/li\u003e\n\u003cli\u003eThe alcohol is still set by your recipe: Low Rider leaves maltotriose behind, but a low-ABV beer starts with a low original gravity.\u003c\/li\u003e\n\u003cli\u003eUsed only part of the sachet? Close it up, back into the fridge at 0–10 °C, and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a session IPA? Try it with BESTMALZ BEST Pale Ale, a little Weyermann® CARAPILS® and oat flakes for extra body, plus Citra® to play to its tropical, citrus side.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: dry, anywhere from cool to ambient, with 5–15 °C as WHC Lab's ideal.\u003c\/li\u003e\n\u003cli\u003eKept sealed and stored like that, it holds for a minimum of 2 years from the production date.\u003c\/li\u003e\n\u003cli\u003eAfter opening: reseal tightly against air and moisture, refrigerate at 0–10 °C and use it without delay.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIt has a 9 % ABV tolerance on paper, but it was built for the other end of the scale.\u003c\/li\u003e\n\u003cli\u003eWHC Lab says it's popular for classic cask beers as well as low-ABV styles.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients come from our partner warehouse in the Czech Republic and arrive in a separate parcel from any hardware.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan I brew a non-alcoholic beer with Low Rider?\u003c\/strong\u003e\u003cbr\u003eWHC Lab targets it at non-alcoholic, table and session beers. It stops at 63–68 % attenuation because it can't ferment maltotriose; the final ABV still depends on how much fermentable sugar your recipe gives it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is my final gravity so high?\u003c\/strong\u003e\u003cbr\u003eBecause Low Rider leaves maltotriose unfermented. 63–68 % attenuation is normal for this strain, and mash temperature and grist shift it further.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne or two: 50–100 g\/hl is 10–20 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003e18–22 °C.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609783630,"sku":"BOP-2027","price":6.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2035_whc-lab-dry-brewing-yeast-low-rider-11-g.jpg?v=1790201892","url":"https:\/\/brewtaurus.com\/en-cz\/products\/whc-lab-low-rider-low-attenuating-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}