13,700
edits
Changes
added Fermentis plantarum
| [[East Coast Yeast]] || ECY32 || ''L. brevis'' || Heterofermentative || || Originally isolated from kefir. Bright acidity and hop-tolerant (up to 30 IBU). Fermentation temperature 60 - 80F <ref name="ecy_website">[http://www.eastcoastyeast.com/wild-stuff.html "Wild Yeast / Brettanomyces / Lactic Bacteria". East Coast Yeast website. Retrieved 04/27/2018.]</ref>.
|-
| [[Escarpment Laboratories]] || Lactobacillus Blend || ''L. brevis'' and ''L. plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/Wort Souring. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 32-42°C.
|-
| [[Escarpment Laboratories]] || Lactobacillus Blend 2.0 || ''L. rhamnosus'' and ''L. plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.
|-
| [[Escarpment Laboratories]] || Lactobacillus brevis || ''L. brevis'' || Heterofermentative || || This strain is moderately hop-tolerant, and as such it can also be used for long-term souring of <10IBU beers. It also performs well in kettle souring/wort souring where fast and clean lactic acidity is desired. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 35-45°C.
|-
| Fermentis || SafSour™ LP 652 || ''L. plantarum'' || Faculatative Heterofermentative || No starter recommended for dried format || An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h in non-hopped wort <ref>[https://fermentis.com/en/fermentation-solutions/you-create-beer/safsour-lp-652 SafSour™ LP 652. Fermentis website. Retrieved 03/14/2020.]</ref>.
|-
| [[Fermmentos Labs]] (Brazil) || FB7 Pure Sour || ''L. plantarum'' and ''L. brevis'' || Heterofermentative || || Designed for kettle souring. Optimal temperatures of 20-25°C <ref name="fermmentos_catalog_2017">[https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs Catalog. Retrieved 12/21/2017.]</ref>.