Lactobacillus brevis
| Brand: | Escarpment Labs |
|---|---|
| Type: | Hybrid |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Comparison | Compare with other yeast |
Description
A single strain of Lactobacillus brevis. It performs well in kettle souring/sour worting where complex acidity is desired. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 35-40ºC.
Brewing Properties of Lactobacillus brevis
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. |
Unknown |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Unknown |
| 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. |
95-113° F (35-45° C) |
Common Beer Styles using Lactobacillus brevis
These are the most popular beer styles that make use of the Lactobacillus brevis yeast:
Sours
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