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Fermented Vegetables Making Ingredients

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Product Details

  • This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.

 

Strain Type: Bacteria | Flocculation: Low | Attenuation: N/A%
Temperature Range: 70-110° F (21-43° C) | STA1: Negative | Alcohol Tolerance: Varies

Additional information

Weight0.2 lbs
Dimensions5.75 × 0.75 × 1 in