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The Yeast Bay Lactobacillus Blend

The Yeast Bay Lactobacillus Blend

$12.25
SKU:11080

Out of stock

Description

The Yeast Bay Lactobacillus Blend:

The Lactobacillus Blend includes three strains: Lactobacillus plantarumLactobacillus brevis and a strain of Lactobacillus isolated from a very unique brewer of American sour beers that returned a sequencing result of "uncultured Lactobacillus".  Sure to please anyone with a knack for creating sour beers, it can quickly produce acidity across a wide range of temperatures. This blend can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity that is the foundation of any complex sour beer.

We recommend holding the IBU on the low end (< 2-3) if you'd like to use this blend to create acidity in a shorter time frame. Higher IBUs may result in very slow or no souring (testing is still ongoing to determine IBU at which lactic acid production is inhibited).

 

Temperature: 70-90 ºF

Attenuation: N/A 

Flocculation: N/A

Add a Cool Yeast Shipper to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.