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Lactobacillus hilgardii

  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault

ATTENUATION :

N/A% - N/A%

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Description

Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner Weisse, gueuze and lambics.


For primary fermentation pitching rates, see our Kettle Sour Blog
For secondary fermentations, 1L per 2-3BBLs is suggested

Pitch Rate Calculator

  • Part No:

    WLP678

  • Part Name:

    Lactobacillus hilgardii

  • Type:

    Vault
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer