Lactobacillus brevis - Strain TYB282
| Brand: | The Yeast Bay |
|---|---|
| Type: | Bacteria |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Lactobacillus brevis |
| Comparison | Compare with other yeast |
Description
TYB282 is a single strain of Lactobacillus brevis isolated out of an unintentionally soured golden ale produced by a Mexican craft brewery. This strain produces a nice, clean lactic acidity (down to ~pH 3.16-3.18) in unhopped wort within 36 hours at a temperature of ~72-77 °F. The higher the temperature up to 90 °F, the faster the acid production. This is a great strain for kettle souring, but really shines in souring fermented beer as a result of its hop tolerance (15-20 IBU).
Brewing Properties of Lactobacillus brevis - Strain TYB282
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. |
4% |
| 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. |
70-90° F (21-32° C) |
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