Wild & Sour

Lacto. Brevis

W25
Temp:
85–100F (29–38C)
Flocculation:
Medium-High
Attenuation:
76–83%
Alcohol Tolerance:
8%

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

A stain 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. 

Yeast Strain Profiles:

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