Berliner Blend GB122

A blend of neutral ale yeast and lactic acid bacteria. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. 10 days at 71 F in 1045 sweet wort, pH 5.6

Smag og aroma: Sour

Egnet til: Sour Beer, Gose, Berliner Weisse