W25

W25

Lacto Brevis

Wild & Sour

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W25

Excellent quick sour/kettle sour strain. Keep IBUs low!

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.

    Available In:
Temperature
85-100 °F / 29-38 °C
Haze
N/A
Flocculation
low
Phenolic Off-Flavor
N/A
Attenuation
0%
Diastatic
N/A
Alcohol Tolerance
2%

Beer Styles

Flanders Red Ale
Flanders Red Ale

A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.

Gueuze
Gueuze

A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity.

Lambic
Lambic

Mixed culture fermentations are magical. Brewers often mix yeast strains with brett and lacto to create a beverage that is at once funky and tart, subtle and satisfying. These beers are often wood aged and complex, bringing to the table flavors and aromas that create a drinking experience not to be forgotten.

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Professionals

Explore our commercial pitches for professional brewers. Available at imperialyeast.store.

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