Article

Eliminates the STA1 gene responsible for diastatic activity.

What is the STA1 gene and how does it affect fermentation?

The STA1 gene allows diastatic yeast (Saccharomyces cerevisiae var. diastaticus) to break down otherwise unfermentable dextrins into simple sugars.

It produces the glucoamylase enzyme, which can break down long-chain dextrins into glucose. Practically speaking, diastatic yeast keeps chewing away at sugars when other yeasts quit. (You can read more about malt sugar composition on Top Crop.)

Diastatic yeast can create the hallmark dryness of highly attenuated saisons as well as other mainly Belgian-style beers, but it carries the risk of over-attenuating packaged beer or cross-contaminating other beers in your cellar. Without the STA1 gene, those risks are gone.

How do I use STA- Technology?

Strains with STA- Technology benefit from either a modest mid-fermentation dry hopping or the addition of an amyloglucosidase enzyme to increase attenuation and promote the dryness expected from diastatic strains. Consult your enzyme supplier for their product’s recommended dose rates.

Key benefits of strains with STA-

Ease concerns about over-attenuation in packaged beers
Prevent diastatic cross-contamination
Explore recipe possibilities beyond traditional styles

FROM TOP CROP
Learn more about diastaticus on our education website.