This is a Lactobacillus brevis and plantarum blend that is great for kettle sours. You'll experience most of the souring taking place within the first 24 and 72 hours. While it has a wide temperature range, the maximum temperature before it starts stalling is 95 degrees. Also, this strain is very hop sensitive, just 2 IBUs can prevent souring.
Optimum Ferm Temp: 68-95˚F
Recommended Styles: Bretts, Blends + Bacteria
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