Beer Maverick
Lactobacillus brevis Yeast from Escarpment Labs

Lactobacillus brevis

From: Escarpment Labs
Type: Hybrid  •  Packet: Liquid  •  Contains Bacteria? Yes

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.
Unknown
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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