PLEASE READ CAREFULLY: I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
BBD: Jan 9, 2021
This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).
| Attenuation | 80% |
| Flocculation | Low |
| Alcohol Tolerance | Medium (5 - 10%) |
| Optimum Fermentation Temperature | 21°C - 40°C (70°F - 104°F) |