A homofermentative lactobacillus bacteria that produces a clean lactic sourness. Widely used for kettle sours and mixed culture primary fermentations. Optimal temperature is 110°F for kettle souring.
EVEN MORE STRAINS
This free downloadable resource contains a wealth of information that all BSI customers should have ready and accessible in their breweries.
- A Yeast and Brewing Bacteria Quick Reference Chart with a list of strains, apparent attenuation, flocculation, and fermentation range.
- A Quick Reference Table with Comparable Strains.
- A page-by-page list of BSI’s yeast and brewing bacteria strains with descriptions and key specs.
- A comprehensive list of BSI cultures organized by the type of beer you want to brew.
- …and MORE!