A strain of Lactobacillus brevis. It is extremely hop sensitive and therefore should only be used in worts without hops. Lacto brevis is a great strain for souring wort in the kettle or fermenter, prior to adding yeast for fermentation. For best performance use inoculation rates of 0.1% - 1.0% by volume of wort. Lacto brevis will typically drop wort pH to 3.3 in 1-4 days depending on temperature and inoculation rate.
Lacto. Brevis Features:
- Temp Range: 85-100°F (29-38°C)
- Flocculation: Low
Lacto. Brevis Usage:
- Kettle Sours
- Quick Sours
Recommended Styles/Recipe Kits:
- Flanders Red Ale
- Berliner Weisse
*NOTE:*During summer months, we include complimentary ice packs will all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
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