Lactobacillus Blend Esc

Features

A blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is suitable for kettle souring/sour worting, or souring 0 IBU wort. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 30-40ÂșC.