Lactobacillus Blend
Hersteller
Various
Stamm
Various
Typ
Wild/Brett
Vergärungsgrad
N/A (souring agent)
Flockungsverhalten
Low
Temperatur
32-45°C (90-113°F)
Über
Lactobacillus is a souring bacterium used in kettle souring and mixed fermentation. It produces lactic acid without significant off-flavors, creating the clean tartness that defines Berliner Weisse, Gose, and sour pale ales. Multiple species (L. brevis, L. plantarum, L. delbrueckii) are used.