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==Lacto Blend Chart==
{| class="wikitable sortable"
|-
! Name !! Mfg# !! Taxonomy !! Starter Note !! Fermentation/Other Notes
|-
| Walhallaweisse || [[SouthYeast Labs]] || 50/50 Sacch/Lacto || || A 50/50 blend of their ''Lactobacillus 2'' and ''Musserweissen'' Sacch yeast. Ferment at 86°F (30°C). Cap fermenter for 24 hours, then agitate the fermenter, and then add an airlock. Allow 2-4 weeks for fermentation/souring <ref name="SYL Lacto">[https://www.facebook.com/groups/MilkTheFunk/permalink/1025481977480016/?comment_id=1027394547288759&offset=0&total_comments=12 Conversation with David Thorton on MTF Facebook Group. 2/27/2015.]</ref>.
|}
=Manufacturer Tips=
==[[Omega Yeast Labs]] on OYL-605==
==[[SouthYeast Labs]] on Lactobacillus 1 and 2==
The L2 strain grows best at 86°F-100°F (30°C-37.7°C), and does not work well over 100°F. Keep IBU's low to none. L1 will likely be discontinued due to high amounts of acetic acid production <refname="SYL Lacto">[https://www.facebook.com/groups/MilkTheFunk/permalink/1025481977480016/?comment_id=1027394547288759&offset=0&total_comments=12 Conversation with David Thorton on MTF Facebook Group. 2/27/2015.]</ref>.
=References=
<references/>