Lactobacillus Blend 2.0
| Brand: | Escarpment Labs |
|---|---|
| Type: | Hybrid |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | lactobacillus |
| Comparison | Compare with other yeast |
Description
This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 40ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.
Read More: The Beginners Guide to Brewing Sour Beers
#guava #red_fruit #sour #tart
Brewing Properties of Lactobacillus Blend 2.0
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Low% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
Low% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
86-113° F (30-45° C) |
Comparable Beer Yeast
If you cannot find Lactobacillus Blend 2.0 anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Lactobacillus Blend 2.0
These are the most popular beer styles that make use of the Lactobacillus Blend 2.0 yeast:
Sours, Berliner Weiss & Lambic
If you see an error in our data, please let us know!
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