13,592
edits
Changes
added Escarpment LAB products
| [[Inland Island Brewing & Consulting]] || INISBC-992 || L. delbruekii || Homofermentative || || Produces more lactic acid at higher temperatures and in low hop worts. 70-95 F Temperature Range
|-
| [[Inland Island Brewing & Consulting]] || INISBC-932 || L. fermentum|| Heterofermentative || || |-| [[Escarpment Laboratories]] || Lactobacillus Blend || L. brevis and L. plantarum || Heterofermentative || || This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/sour worting. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 32-42°C.|-| [[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/sour worting 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.
|}