Wyeast's strain of lactobacillus (or lacto, as we affectionately call it) was originally isolated from a Belgian brewery where lactic sourness is a vital part of the beers they create. Beer styles that may include some lactobacillus include gueuzes, Flanders reds and browns, and of course, Berliner weiss beers. Lactobacillus is particularly sensitive to hop compounds, so be sure to use low hopping rates in beers you plan to inoculate with lacto (this is one reason Berliner weiss beers traditionally have such low hopping rates). Whereas Brettanomyces cultures can be used as a primary fermenting strain, lactobacillus is always used in conjunction with a primary S. cerevisiae strain. It produces moderate acidity, perfect for brews that need a little bit of sourness for balance.
ICE PACK INCLUDED
We include complimentary ice packs with ALL liquid yeast orders (if required), but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!
|Temperature Range: ||60-95 F (15-35 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||9% ABV|
|Typical Styles: || Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.|