Article number: WY5733
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Lactic acid bacteria used in sour ales where additional acidity is desirable. High acid producer which usually increases overall acid levels as storage time increases. 

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases. Optimum temp: 60°-95° F.

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