A homofermentative lactobacillus bacteria that produces a clean lactic sourness. Because it does not produce alcohol it is the best strain for kettle sours. Optimal temperature is 110°F.
Also known as “pedio”. A lactic acid producing bacteria used in the production of sour beers. A top choice for secondary barrel aged beers. This bacteria will produce sourness over time, and may cause “ropiness” that goes away with extended aging. Diacetyl production is commo with pedio, so it is often recommended to pitch with a mixed culture containing brettanomyces to break it down.
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