Region:
Strain: Bacteria
Style:
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.
