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Lactobacillus Blend - Escarpment Labs

A blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/sour worting. Escarpment Labs recommends pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 32-42ºC.

Current Production Date: April 2021

Freshest By Date: August 2021

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