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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: August 2021
Freshest By Date: February 2022

Further Details:

- 6 month shelf life *NEW* (explanation)

- 180 billion cells which will be adequate pitch rate for a standard-gravity brew

- Keep cold 

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