13,621
edits
Changes
added Inland Island strains
| [[SouthYeast Labs]] || Lactobacillus 2 || Unknown || Homofermentatative || || Source: Prickly pear fruit (South Carolina). Best suits strong sours, and lambic (high acidity).
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| [[Inland Island Brewing & Consulting]] || INISBC-991 || L. brevis || || || Produces more lactic acid at higher temperatures and in low hop worts. 70-95 F Temperature Range
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| [[Inland Island Brewing & Consulting]] || INISBC-992 || L. delbruekii || || || Produces more lactic acid at higher temperatures and in low hop worts. 70-95 F Temperature Range
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| [[Inland Island Brewing & Consulting]] || INISBC-932 || L. fermentum|| || ||
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