Yeastflow Sourprise (Lactobacillus Brevis)

Előrendelés
SKU
YF-999
Yeastflow
Quick Overview

Alternatív termék:

WILDBREW™ SOUR PITCH

2970 Ft

Sör hagyományos, vagy kettle souring technnológiával való savanyítására.

General use for secondary fermentations:

► 1L per 2-3BBLs for Lactobacillus, Pediococcus and Brettanomyces strains► Souring will need maturation times around 3+ months

► Organisms will have a di cult time growing in environments below a pH of 3.5

General use of wild yeast for primary fermentation:

► Typical pitch rates are 750,000 to 1 million cells/mL
► Our general recommendation is 1L per 1-1.5BBLs
► Fermentation timeline will be slower, closer to 18 to 30 days depending on the strain

General use of bacteria for kettle souring/quick souring methods:

  • ►  Generally 1L per 5BBLs is necessary for quick souring within 48 to 72 hours

  • ►  The higher the pitching rate, the faster the souring

  • ►  Anaerobic environment is preferred for Lactobacillus

  • ►  Temperatures ranging from 80 to 95°F (26–35°C) are optimal for most Lactobacillus strains. See reference guide for strain speci cs at whitelabs.com.

  • ►  Wort production needs to be very clean

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