Lactobacillus Brevis
| Brand: | White Labs |
|---|---|
| Type: | Bacteria |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Lactobacillus Brevis |
| Comparison | Compare with other yeast |
Description
This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program.
Read More: The Beginners Guide to Brewing Sour Beers
#sour
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. |
5-10% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
80% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Low |
| 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. |
70-75° F (21-24° C) |
Comparable Beer Yeast
If you cannot find Lactobacillus Brevis anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Lactobacillus Brevis
These are the most popular beer styles that make use of the Lactobacillus Brevis yeast:
Berliner Weisse, Flanders Brown, Flanders Red, Gose, Geuze & Lambic
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