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The Yeast Bay WLP4682 Lactobacillus Blend
New product
The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU).
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Data sheet
| Good for styles | Sour Ale | |
| Type | Bacterium | |
| Brand | The Yeast Bay | |
| Attenuation | Low | |
| Species | Lactobacillus | |
| Type | Liquid |
The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU).
PRODUCT FEATURES:
Use to: Sour Ale
Fermentation temperature: 20-32°C
Flocculation: nd
Apparent attenuation: <5%
Alcochol tolerance: nd
Dosage: 1 vial up to 17°BLG, starter recommended with higher gravity
INGREDIENTS:
Yeast Brettanomyces
malted barley, amino acids, trace minerals
MANUFACTURER:
White Labs, Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (4°C).
Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.
NET WEIGHT:
35ml
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