Lactobacillus Blend
Fabricant
Various
Souche
Various
Type
Wild/Brett
Atténuation
N/A (souring agent)
Floculation
Low
Température
32-45°C (90-113°F)
À propos
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.