Lactobacillus Blend 2.0 - Escarpment Labs

This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.

 

Current Production Date: December 15, 2020

Freshest By Date: Aprl 15, 2021

1 item left

Subscribe