Escarpment Labs Lactobacillus Blend yeast
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Escarpment Laboratories Lactobacillus Blend yeast
A blend of two Lactobacillus species, L. brevis and L. plantarum. Sours your wort within 24 hours. Compared to Lactobacillus Blend 2.0, may produce a sharper acidity with a more classic kettle sour profile. This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/sour worting.
Escarpment Labs recommends pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermenter.
Temperature: 30 - 40°C
Flavour Profile: Orchard Fruit, Clean
Suitable Beer Styles: Berliner Weisse, American Wild Ale, Fruit Beer