Please note – we recommend the use of gel ice packs for all liquid yeast being shipped.
Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers.
For primary fermentation pitching rates, see our Kettle Sour Blog
For secondary fermentations, 1L per 2-3BBLs is suggested
Suggested Styles – Flanders Red, Berliner Weisse, Lambic