This blend of different lactobacillus cuktures (L.Plantarum and L.Brevis) is the right weapon for a fast and aggressive souring! In 24 hours Sour Weapon L can drop the pH up to 3.0 !
But also as a co pitch with a Saccharomyces the pH drops quicky.
As with many other lactic acid bacteria you should only use it with unhoped wort, as the souring will be inhibited by hops.
Yeast typ: Lactic Acid Bacteria, Wild Lactobacillus plantarum
Fermentation Temperature: 29 - 37 °C (94 - 98 °F)
Final pH: 3,0 - 3,5
For direct pitch
Quelle: Bootleg Biology
|Product weight:||0,09 Kg|