Yeast
Lactobacillus brevis — Brewing Science Institute
Brewing Science Institute
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Brewing Science Institute
- Product code
- L. brevis
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 39–41 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- Negative
Description
A heterofermentative Lactobacillus with more hop tolerance than L. delbrueckii, which makes it the choice when there are already IBUs in the wort: kettle souring or barrel ageing. BSI publish a temperature range but no attenuation or flocculation, and the attenuation figure here is nominal because it makes acid, not alcohol.