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Description
Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.
Attenuation: <5%
Suitable Beer Style: Berliner Weisse, Flanders Red Ale, Lambic
Availability: Always
Possible Substitutes