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| [[SouthYeast Labs]] || Lactobacillus 2 || Unknown || Homofermentatative || || Source: Prickly pear fruit (South Carolina). Best suits strong sours, and lambic (high acidity).
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| [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-991 || L. brevis || Heterofermentative || || Produces more lactic acid at higher temperatures and in low hop worts. 70-95 F Temperature Range
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| [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-992 || L. delbruekii || Homofermentative || || Produces more lactic acid at higher temperatures and in low hop worts. 70-95 F Temperature Range
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| [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-932 || L. fermentum || Heterofermentative || ||
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| [[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.