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Froth Tech Wildling FTW1
Froth Tech · ale · Liquid
New Zealand's first commercial brewer's yeast isolated from the wild — a Rangitīkei air-trap culture. Subtle spice and complex fruit with a surprisingly clean, dry, lager-like finish. Liquid only.
2 brews
About
The first commercial brewer's yeast isolated from the New Zealand wilderness, collected in the Rangitīkei District as a wild mixed culture from an air-trap (a nano koelschip). Identified as Saccharomyces cerevisiae var. diastaticus by PCR. It offers subtle spice and complex fruit character with a surprisingly clean, dry finish reminiscent of lager fermentation, an unusual combination for a wild-origin strain. Available as liquid yeast only from Froth Tech.
Specs
- Attenuation
- 84–93%
- Flocculation
- Low–Medium
- Temperature
- 17–23°C
- Alcohol tolerance
- 10% ABV
- Pitch rate
- 0.5M cells/mL/°P; build a starter to reach pitching count
- Form
- Liquid
Recipe pairing
- Grains
- Pilsner and pale base malts; suits clean, gold canvases that show yeast character
- Hops
- Flexible; proven in NZ-hopped blondes and Belgian-leaning pale ales
- Adjuncts
- Sugar/dextrose pushes the already-dry finish further; STA1-positive aids dryness
- Suited to
- Belgian Blonde Ale, Belgian Pale Ale, Saison, Farmhouse Ale, NZ Wild Ale
Brewing tips
- STA1-positive (diastaticus): it can ferment dextrins, so expect a dry, low-residual-sweetness finish.
- Build a starter — liquid yeast benefits from raising cell count before pitching.
- Despite its mixed-culture wild origin it ferments cleanly; a roughly 48-hour lag at higher gravity is normal.
- Liquid format only; there is no dried version.
Handling & storage
- Rehydration
- Liquid yeast — pitch directly or build a starter; no rehydration.
- Storage
- Refrigerated, per Froth Tech guidance; use fresh for best viability.
In your brews
Used in 2 batches 2024-05-18 → 2026-05-30
Attenuation (achieved) 94% spec 84–93%
Avg ferment temp 19.3°C range 17–23°C
ABV range 7.6–8.4% 2 measured