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