Yeast
Lactobacillus brevis — Inland Island Yeast
Inland Island Yeast
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Inland Island Yeast
- Product code
- INIS-991
- Form
- liquid
- Type
- wild
- Attenuation
- 5–5 %
- Temperature
- 32–45 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
Description
A lactobacillus for kettle souring: tart, with pineapple and green apple. It makes more acid the hotter and the less hopped the wort is. It produces lactic acid rather than alcohol, so a Saccharomyces still has to ferment the beer; the attenuation figure here is nominal against a published under 5 %, and the 46 °C top of its published range is clamped to the 45 °C ceiling this catalog allows.