The Yeast Bay · Lactobacillus brevis - Strain TYB282 WLP4681
- Recipes:
- 1
- Form:
- Liquid
- Attenuation:
- 4.0%
- Flocculation:
- Low
- Tolerance:
- Low
- Temperature:
- 21.0 – 32.0°C
Profile
The Yeast Bay's Lactobacillus brevis - Strain TYB282 (WLP4681) is a liquid form of a brett or bacteria. It has an attenuation of 4.0%, low flocculation, low alcohol tolerance and the ideal fermentation temperature is between 21.0-32.0 °C. This strain produces lactic acid which can be added to beers, giving them tart and sour flavors as well as making them more crisp and refreshing. It can also be used in other products such as kombucha, vinegar, wine, cider and mead.
