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This strain of Lactobacillus produces a moderate level of lactic acid as well as lemony and slightly herbal flavours. If used in mixed fermentation, it will express its full potential in a lowly hopped wort due to its poor hop tolerance (5 IBU and less).
Unlike yeasts, our bacteria are sold by the liter rather than by the cell. We recommend a pitch rate of 0.5L of bacteria per hectoliter of wort or beer to sour.
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Genus and species : Lactobacillus brevis
Attenuation : N/A
Flocculation : N/A
Alcohol tolerance : N/A
Optimal temperature : 34 - 38 °C
MULTIPLE PURCHASE DISCOUNT
Receive up to 25% off when making multiple purchases on the same order.
Genus and species : Lactobacillus brevis
Attenuation : N/A
Flocculation : N/A
Alcohol tolerance : N/A
Optimal temperature : 34 - 38 °C