Used to produce acidity and additional complexity in beer, food, and kombucha.
MIP-911 Lactobacillus brevis
Lactobacillus brevis is commonly used to produce kettle sours at a high temperature. Will acidify wort to a pH of 3.1-3.5 in 48 hours at a temperature of 100 F. Brevis produces a more round flavor than plantarum. Consistently Propagate's top selling bacteria.
MIP-912 Lactobacillus delbrueckii
Lactobacillus delbrueckii is commonly used to sour barrels. It will, over an extended period of time, acidify beer to a pH of 3.1-3.5 at room temperature.
MIP-913 Lactobacillus casei
Similar to MIP-911, but excellent at digesting milk sugars.
MIP-914 Lactobacillus plantarum
Lactobacillus plantarum is commonly used to produce kettle sours. It has a more subtle flavor than casei and does not produce CO2 as lactobacillus brevis would. It will acidify wort to a pH of 3.1 - 3.5 in a 48 hour time period at 100 F.
MIP-920 Pediococcus damnosous
Pedio will sour a finished beer over time to a pH of 3.5 - 3.1. It works well at room temperature and is hop tolerant. It may produce a "slime" on top of the beer that will clear with time.