13,600
edits
Changes
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| FB6 Lambic & Sours || || || 20-28°C || Blend of ''Pediococcus pentosaceus'', ''Lactobacillus pentosus'', ''Lactobacillus plantarum'', ''Brettanomyces bruxellensis'', ''Candida colliculosa'', ''Kluyveromyces thermotolerans'', ''Kloeckera africana'', ''Hanseniaspora uvarum'', ''Hanseniaspora apis'', Belgian ale yeast, and sherry Flor yeast (see also [[Nonconventional Yeasts and Bacteria]]) <ref name="fermmentos_catalog_2017" />.
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| FB10 Fruteira || || || 28-30°C || Blend of ''Brettanomyces anomalus'', ''Torulaspora delbruekii'', ''Lanchancea thermotolerans'', ''Kloeckera africana'', and ''Hanseniaspora uvarum'' (see also [[Nonconventional Yeasts and Bacteria]]) <ref name="fermmentos_catalog_2017" />.
moved Fermmento FB6 and FB10 to nonconventional Yeast and Bacteria page
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| FB5 Sour German Beers || || || 17-22°C || Blend of ''Saccharomyces cerevisiae'' (German ale yeast), ''Lactobacillus plantarum'', and ''Lactobacillus brevis'' <ref name="fermmentos_catalog_2017" />.
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| FB9 Wild Aliens || || || 28-30°C || Blend of ''Brettanomyces bruxellensis'' and ''Pediococcus pentocaseus'' <ref name="fermmentos_catalog_2017" />.
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| FB11 Sauer Bugs || || || 25-30°C || Blend of ''Pediococcus pentosaceus'', ''Lactobacillus fructivorans'', and ''Lactobacillus penosus''. Designed for kettle souring <ref name="fermmentos_catalog_2017">[https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs Catalog. Retrieved 12/21/2017.]</ref>.