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    Product Details

    • The Lacto Blend is a Levilactobacillus brevis and Lactiplantibacillus plantarum (both formerly classified as ​“Lactobacillus”)
    • This strain can blend with a wide temperature range.
    • The L. plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end.
    • Do not sour above 95°F (35°C) to prevent stalling.
    • Max souring develops within 24 to 72 hrs.
    • Extremely hop sensitive, however, even 2 IBUs can prevent souring.

    Strain Type: Bretts, Blends Bacteria | Temperature Range: 68–95° F (20–35° C)

    Additional information

    Weight0.36 lbs
    Dimensions8 × 5.5 × 1 in