Beer Maverick
Lactobacillus Blend Yeast from The Yeast Bay

Lactobacillus Blend (WLP4682)

From: The Yeast Bay
Type: Bacteria  •  Packet: Liquid  •  Contains Bacteria? Yes
Species: Lactobacillus plantarum, Lactobacillus brevis

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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