Escarpment Labs · Lactobacillus Secondary Souring Blend
- 18.0 – 25.0°C
Escarpment Labs' Lactobacillus Secondary Souring Blend is a liquid culture of carefully selected strains of lactic acid bacteria, sourced from Belgian Lambic producers. It is a low flocculation blend that contains Brettanomyces or other bacteria, and has a low alcohol tolerance. Ideal fermentation temperature for this culture is between 18.0-25.0 °C, making it perfect for producing sour beers with balanced acidity and complexity. This blend produces intense acidic notes with light funk character, excellent for adding complexity to your beer!