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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.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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
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