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The Yeast Bay WLP4682 Lactobacillus Blend View larger
The Yeast Bay WLP4682 Lactobacillus Blend
The Yeast Bay WLP4682 Lactobacillus Blend The Yeast Bay WLP4682 Lactobacillus Blend

The Yeast Bay WLP4682 Lactobacillus Blend

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    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 stylesSour Ale
    TypeBacterium
    BrandThe Yeast Bay
    AttenuationLow
    SpeciesLactobacillus
    TypeLiquid

    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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