Description
A strain of Lactobacillus brevis. It is extremely hop sensitive and therefore should only be used in worts without hops. Lacto brevis is a great strain for souring wort in the kettle or fermenter, prior to adding yeast for fermentation. For best performance use inoculation rates of 0.1% - 1.0% by volume of wort. Lacto brevis will typically drop wort pH to 3.3 in 1-4 days depending on temperature and inoculation rate.
Lacto. Brevis Features:
- Temp Range: 85-100°F (29-38°C)
- Flocculation: Low
Lacto. Brevis Usage:
- Kettle Sours
- Quick Sours
Recommended Styles:
- Flanders Red Ale
- Gueuze/Lambic
- Gose
- Berliner Weisse
- Lichtenhainer
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