Yeast Bay Lactobacillus Blend

$16.00 incl. GST

Please note we strongly recommend adding arcticool gel ice packs to any liquid yeast being freighted out to keep cool in transit.

All Yeast Bay vials benefit a healthy yeast starter.

The Lactobacillus Blend includes three strains: Lactobacillus plantarum, Lactobacillus brevis and a strain of Lactobacillus isolated from a very unique brewer of American sour beers that returned a sequencing result of “uncultured Lactobacillus”.  Sure to please anyone with a knack for creating sour beers, it can quickly produce acidity across a wide range of temperatures. This blend can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity that is the foundation of any complex sour beer.

We recommend holding the IBU on the low end (< 2-3) if you’d like to use this blend to create acidity in a shorter time frame. Higher IBUs may result in very slow or no souring (testing is still ongoing to determine IBU at which lactic acid production is inhibited).

 

Temperature: 21-32C , 70-90 ºF

Attenuation: N/A

Flocculation: N/A

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Description

Please note we strongly recommend adding arcticool gel ice packs to any liquid yeast being freighted out to keep cool in transit.

All Yeast Bay vials benefit a healthy yeast starter.

The Lactobacillus Blend includes three strains: Lactobacillus plantarum, Lactobacillus brevis and a strain of Lactobacillus isolated from a very unique brewer of American sour beers that returned a sequencing result of “uncultured Lactobacillus”.  Sure to please anyone with a knack for creating sour beers, it can quickly produce acidity across a wide range of temperatures. This blend can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity that is the foundation of any complex sour beer.

We recommend holding the IBU on the low end (< 2-3) if you’d like to use this blend to create acidity in a shorter time frame. Higher IBUs may result in very slow or no souring (testing is still ongoing to determine IBU at which lactic acid production is inhibited).

 

Temperature: 21-32C , 70-90 ºF

Attenuation: N/A

Flocculation: N/A

Additional information

Weight 0.055 kg
Pack

1 Pack

Size

40ml

Best Before

23/5/22