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Description
Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid. It is a high diacetyl producer and slow growing, so it’s suggested to use in a mixed culture.
Flocculation: Low
Attenuation: 65%
Temperature: 21 - 24°C
Alcohol Tolerance: Varies
Diastolic (STA1): No
Flavour Profile: N/A
Suitable Beer Style: Sour, Lambic, Flanders Red Ale
Availability: Always
Possible Substitutes