Yeast
Lactobacillus Blend 2.0 — Escarpment Labs
Escarpment Labs
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Escarpment Labs
- Product code
- LACTO-2
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 30–40 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
Description
A kettle-souring lactobacillus blend that drops wort pH into the 3.2–3.5 region in a day when held hot. It produces lactic acid, not alcohol — pitch a Saccharomyces afterwards to ferment the beer. The attenuation figure is nominal.