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.

Attenuation

N/A

Flocculation

N/A

Temperature Range

High 90's - Low 100's

Alcohol TOlerance

Medium

Propagate Lab™, LLC

15700 W 6th Ave.

Golden, Colorado 80401

Office: (720) 724-4235

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Propagate Lab provides premium quality yeast, bacteria, and consultation for food. We are a licensed wholesale food manufacturer using only the highest quality ingredients. Propagate Lab does not cover the wholesale or retail cost of a final product or any ingredients, costs, services, labor expenses, etc. where its products are concerned.

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