13,590
edits
Changes
added Escarpment Lacto cultures
| [[Escarpment Laboratories]] || Lactobacillus Blend 2.0 || ''L. rhamnosus'' and ''L. plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.
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| [[Escarpment Laboratories]] || Lactobacillus Secondary Souring Blend || ''L. brevis '' and ''L. paracasei'' || Heterofermentative/Faculatative Heterofermentative || || This blend of 2 hop resistant Lactobacillus strains (''L. brevis'' and ''L. paracasei'') is intended for use in long-term souring. We recommend 15 IBU or less in the first generation.|-| [[Escarpment Laboratories]] || Lactobacillus Brevis || ''L. brevis'' || Heterofermentative || || This strain is moderately hop-tolerant, and as such it can also be used for long-term souring of <10IBU beers. It also performs well in kettle souring/wort souring where fast and clean lactic acidity is desired. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 35-45°C.|-| [[Escarpment Laboratories]] || Lactobacillus Delbrueckii|| ''L. Delbrueckii'' || Homofermentative || || A single strain of ''L. delbrueckii'' often used for quick souring.|-| [[Escarpment Laboratories]] || Lactobacillus Plantarum || ''L. plantarum'' || Facultatively heterofermentative || || A single strain of L. plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.
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| Fermentis || SafSour™ LP 652 || ''L. plantarum'' || Faculatative Heterofermentative || No starter recommended for dried format || An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h in non-hopped wort <ref>[https://fermentis.com/en/fermentation-solutions/you-create-beer/safsour-lp-652 SafSour™ LP 652. Fermentis website. Retrieved 03/14/2020.]</ref>.