Strain: Bacteria
Style:
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.
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.
A heterofermentative strain of Lactobacillus that is slightly hop tolerant. IBU tolerance is higher than L. delbrueckii. Good choice for either kettle souring or barrel-aged beers. Recommended temperature range of 102-105°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.
This free downloadable resource contains a wealth of information that all BSI customers should have ready and accessible in their breweries.
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