Description: A blend of neutral ale yeast and lactic acid bacteria.
Recommended Temperature Range: 70 F to 80 F
Tasting Notes: Sour with subtle ester character. Creates the classic Berliner Weisse style– sour with a hint of hops and malt.
10 days at 71 F in 1045 sweet wort, pH 5.6
Final Ph– 3.4 (100X acidification)
1.2% lactic acid W/V
General Notes: Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typi