TYB Lactobacillus Blend

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WLP4682 tyb
0.50 LBS
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The Lactobacillus Blend includes three strains:Lactobacillus plantarum,Lactobacillus brevisand a strain ofLactobacillusisolated from a very unique brewer of American sour beers that returned a sequencingresult of "uncultured Lactobacillus". Sure to please anyone with a knack for creating sour beers, it can quickly produce acidity across a wide range of temperatures. This blend can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity that is the foundation of any complex sour beer. We recommend holding the IBU on the low end (< 2-3) if you'd like to use this blend to create acidity in a shorter time frame. Higher IBUs may result in very slow or no souring (testing is still ongoing to determine IBU at which lactic acid production is inhibited). Temperature: 70-90 Î_F Attenuation: N/A Flocculation: N/A
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