For Berliner Weisse, Geuze, Flemish Red and Brown Ales, and American Sour Ales. Unlike most lactic acid used in brewing, Lactobacillus Brevis will tolerate higher levels of IBU's in the wort. It will produce some alcohol along with lactic acid during fermentation. Used for remixing the profile in a Landers-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse. Temperature range: 60 to 95 degrees F.
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