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W25 Lacto Brevis Commercial
A strain of Lactobacillus brevis. It is extremely hop sensitive and therefore should only be used in worts without hops. Lacto Brevis is a great strain for souring wort in the kettle or fermenter, prior to adding yeast for fermentation. For best performance use inoculation rates of 0.1% - 1.0% by volume of wort. Lacto Brevis will typically drop wort pH to 3.3 in 1-4 days depending on temperature and inoculation rate.
Alcohol Tolerance:
0%
Attenuation:
0-0%
Flocculation:
LOW
Temperature:
85–100°F (29–38°C)