Be proactive. Ensure your beer hasn’t been contaminated and is susceptible to over carbonation, over attenuation, and off-flavors.

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Diastaticus is a variation of Saccharomyces cerevisiae that is able to convert starches into CO2 and alcohol. It is occasionally used as a saison yeast, but is usually considered a contaminate. With diastaticus’ ability to consume food sources other yeast variations cannot, it tends to stick around longer, leading to over carbonation, over attenuation, and off-flavors (notably medicinal flavors). Due to these characteristics, a contaminated product is at risk of exploding days to months after reaching market.

The US has recently seen an increase in diastaticus contamination cases. Make sure your sanitation processes are thorough and your yeast strains stay pure.