LACTOBACILLUS BLEND OYL-605

A Lactobacillus brevis and plantarum blend with a wide temperature range. The Lacto plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end. Do not sour above 95°F to prevent stalling. Max souring develops within 24-48 hrs. Extremely hop sensitive, even 2 IBUs can prevent souring.

Egnet til: Farmhouse