Omega Yeast Exclusive! This blend contains two Lactobacillus species - brevis and plantarum - giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species. Great for kettle souring as maximum sourness is achieved within 48 hours. Flocculation: N/A Attenuation: N/A Temperature Range: 68-95°F
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