This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
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I have used this strain twice, once in a tart witbier and once in a Berliner weisse. Both exhibited a soft acidity barely detectable without a pH reading. Both beers had a pH of 3.1-3.6 and neither tasted significantly sour, just refreshing and dry. Both were also fermented with Brett Trois (WLP 644). The Brett may have metabolized the lactic acid, but I am doubtful that it could have such a significant effect. Best used for adding acidity where tartness is not an objective.
Optimum Ferment Temp.70-75°F