This blend of Lactobacillus brevis and plantarum sours your wort or beer fast and clean, even at colder temperatures. There is no need to hold high temperatures during the souring process.
After 48 hours, the acidity reaches its peak. Be sure to only add this blend to unhopped wort, as any hops will inhibit the lactic acid Bacteria.
Temperature Range: 68 - 95 °F
Strain Type: Bacterial Cultures
Quelle: Omega Yeast