![](https://www.jasperyeast.com/rails/active_storage/representations/redirect/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBZms9IiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--804f9701ed8bf051521a5743a1358bc3937988dd/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCem9MWm05eWJXRjBTU0lJY0c1bkJqb0dSVlE2RkhKbGMybDZaVjkwYjE5c2FXMXBkRnNIYVFIcmFRSHIiLCJleHAiOm51bGwsInB1ciI6InZhcmlhdGlvbiJ9fQ==--0ae84691a2a54bdaa001a4171cb93003ce7391db/NA304-22f6423dfbb82802672fe944f4682d379386c7d2dd425306e619d4243926e6dc.png)
NA304 - Dez
NA304 is a Saccharomycodes ludwigii yeast that cannot metabolize maltose and longer chain carbohydrates. Fermentation normally does not go over 20%. To make non- or low alcoholic beers, one needs to do more than just use a low-attenuating strain. It is the responsibility of the brewer to study the literature. A low-ABV beer is more sensitive to spoilage and a post-fermentation pH correction to ensure a safe pH and products might be necessary.
Origin
USA
Temperature Range
70-76°F (21-24°C)
Flocculation
Medium-LowAttenuation:
20%
Alcohol Tolerance
2-4%