Lactobacillus Blend Escarpment Labs

All Yeasts

Yeast Profile

Prevalence

0.0%

Type

Ale

Form

Liquid

Lab

Escarpment Labs

Flocculation

Low

A blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is suitable for kettle souring/sour worting, or souring 0 IBU wort. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 30-40ºC.

Lab Guidance

Temp

86° 104°

Atten.

0% 0%

24%

In Practice

Atten.

75.8% 83.7%

81.5%

Ferm.

19°C 24.5°C

22°C

median with IQR

Common Styles

0% Berliner Weisse

% of [style] recipes using this yeast strain