A blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is designed to be usable at a wide range of temperatures and is especially suited for kettle souring/sour worting.
|Attenuation||Temperature||Diastatic||Fermentation Rate||Suitable Beer Types|
||High||Quick-turnaround, fruity sour beers.|
|Flocculation||Alcohol Tolerance||Phenolic||Biotransformation||Flavour Description|
||Orchard Fruit, Clean|