13,701
edits
Changes
no edit summary
|-
| ECY45 BugFarm 2 || Kveik ''Saccharomyces'', ''Brettanomyces'', ''Lachancea thermotolerans'' (Origin: grapes), and ''Lactobacillus'' || || || || Described by ECY as producing "citrusy" sour beers <ref>[http://www.eastcoastyeast.com/wild-stuff.html East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 03/27/2021.]</ref>.
|-
|}
===[[Escarpment Laboratories]]===
{| class="wikitable sortable"
|-
! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
|-
| Lactic Magic || ''Lachancea thermotolerans'' || || || || Added glucose (dextrose) is required for lactic acid production. To drop pH below 4.0, you must add 2.5-5% dextrose by volume (that's roughly equal to 2.5-5ºP or 0.012-0.020 gravity points, or 25-50kg in a 10hL batch). See [https://escarpmentlabs.com/products/lactic-magic?_pos=1&_sid=980974c5f&_ss=r the product page].
|-
|}