Lactobacillus Blend

(No reviews yet) Write a Review
0.84 LBS

Out of stock, Email or Text if you are waiting for this item please.


LACTOBACILLUS BLEND OYL-605 This blend contains two lactobacillus strains — brevis andplantarum — giving the blend a wide active temperature range. The lactobacillus plantarum strain was isolated in collaborationwith Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures(65F-100F) compared to other lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starterof approximately 1.040 specific gravity and pour contents of pouch into starter. Incubate 24-48 hours at room temperature toincrease cell count. Prepare wort as normal and cool to 75-95F. Pitch lactobacillus starter into wort and allow to sour to desiredlevel. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the highend of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness isachieved, re-boil wort to kill lactobacillus. Cool wort and pitch yeast to complete fermentation. To use blend for long termsouring, pitch contents of pouch directly into wort or finished beer. Sourness can take 3 or more months to develop. IBUsshould be kept below 10 so as not to inhibit lactobacillus growth. Strain Type Bacterial Cultures Temperature Range 68–95° F (20–35° C)
View AllClose