Yeast
Lactobacillus delbrueckii — 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. delbrueckii
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 43–45 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- Negative
Description
A homofermentative Lactobacillus giving clean lactic sourness and nothing else, and the standard choice for kettle souring. BSI publish 110–115 °F (43–46 °C); the upper bound is held at this catalog's 45 °C ceiling. No attenuation or flocculation is published and the attenuation figure here is nominal.