Escarpment Labs Lactobacillus blend 2.0 yeast - PREORDER
This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.
- ATTENUATION N/A
- TEMPERATURE 30–40ºC (86–104ºF)
- DIASTATIC N/A
- FERMENTATION RATE High
- SUITABLE BEER TYPES Quick-turnaround, fruity sour beers.
- FLOCCULATION N/A
- ALCOHOL TOLERANCE N/A
- PHENOLIC N/A
- BIOTRANSFORMATION N/A
- FLAVOUR DESCRIPTION Tropical Fruit, Clean
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