This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107F (40C).

Specifications:

• Attenuation: 80 + %
• Flocculation: Low
• Temp. Range: < 107 F
• Alcohol Tolerance: Medium (5 -10%)