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) |