Lactic acid bacteria that produces a clean and tart lactic sour character with notes of starfruit, guava and lychee. A great choice for kettle sours and traditional co-fermentations. This strain is also intolerant to alpha acids above 5 IBU so relatively safe to bring into a brewery, especially on the hot side.
Technical Specifications
| Attenuation: | <5% |
| IBU Tolerance: | <5 IBU |
| Temp Range: | 75-115°F |
| Alcohol Tolerance: | Medium |