Tartango

Yeast/ OYL-409

Tartango

No bacteria. No kettle souring. Zing technology produces lactic acid during fermentation with acidity proportional to starting gravity. Dial in your tartness at the recipe level and let the yeast do the rest.

Technologies
Zing
Tasting Notes
fruitytart citrus
Strain Type
Ale
Flocculation
Medium-High
Attenuation
Low: 72-78%
Temperature Range
54-95°F (12-35°C)
Alcohol Tolerance
8-10%
Hazy
Yes
Diastatic
No
Phenolic
No
Availability
Commercial
Inquire


This strain is known to produce a false positive result for diastatic potential using the bioMérieux GENE-UP® BREWPRO™ WILD YEAST PLUS Test Kit, but is verified non-diastatic. We recommend always using a traditional qPCR assay targeting the presence or absence of the STA1 gene for accurate detection of diastatic yeast.

Let’s talk fermentation

Whether you're brewing at scale or exploring new products, we’d love to hear from you. Reach out to our team — we’re ready to help.