Changes

====''Lachancea thermotolerans''====

''L. thermotolerans'' is a species of yeast that has been found to produce small amounts of lactic acid during fermentation.

The optimal fermentation range is reported to be between 61-68°F (16-20°C) for one strain that [http://suigenerisbrewing.com/ Bryan of Sui Generis blog] has worked with, 70-72°F (21-22°C) for another strain that DeWayne Schaaf/Justin Amaral have traded on MTF, and 74°F (23°C) for a third strain that Justin Amaral has worked with. Many strains may die at temperatures as low as 84°F (28°C). Some other species of ''Lachancea'' die at 20°C (68°F), hence the species name "''thermotolerans''" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1859057757455763/?comment_id=1859068620788010&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bryan of Sui Generis Blog and Justin Amaral. Milk The Funk Facebook group post regarding the temperature range for L. thermotolerans. 10/22/2017.]</ref>.

The amount of time needed to ferment wort with ''L. thermotolerans'' appears to be strain dependent. The strain from DeWayne Schaaf, for example, takes around 3 weeks to finish fermenting, and ends up at around 3.7-3.9 pH (not a lot of lactic acid is produced). [http://suigenerisbrewing.com/ Bryan of Sui Generis blog] reported that his strain of ''L. thermotolerans'' takes about 2 weeks to ferment, but the resulting beer improves flavor-wise with a few weeks to months of aging <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1874938162534389/ Justin Amaral and Bryan of Sui Generis blog. Milk The Funk post about the fermentation times for ''Lachancea thermotolerans''. 11/6/2017.]</ref>.