The Yeast Bay - Lactobacillus Blend (Out of Date)
A blend of three different lactobacilus species, good at producing sour beers with good complexity. Out of date culture - BB 01/09/2020
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.
Optimum Ferm Temp: 21 - 32ºC
Liquid Yeasts are shipped with ice in an insulated bag. We recommend using express post to ensure that the yeast arrives in peak condition.
This culture is out of date, with a best before date of 1st September 2020. This culture has been shipped and stored cold, and should still be viable, however we receommend the use of a starter