Description

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

Possible Substitutes

• Escarpment Labs Lactobacillus Blend 2.0 yeast
• Escarpment Labs Belgian Sour Blend yeast
• White Labs WLP693 Lactobacillus Plantarum yeast
• White Labs WLP677 Lactobacillus Delbrueckii I yeast