0
0
Search

Fermented Vegetables Making Ingredients

Menu

0
  • You cannot add "White Labs WLP715 Champagne Yeast" to the cart because the product is out of stock.
0
Your Cart
Your cart is emptyReturn to Shop

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