Lactobacillus Blend
| Brand: | The Yeast Bay |
|---|---|
| Type: | Bacteria |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Lactobacillus plantarum, Lactobacillus brevis |
| Comparison | Compare with other yeast |
Description
The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU).
Brewing Properties of Lactobacillus Blend
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. |
Low% |
| 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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