Changes

The amount of time needed to ferment wort with ''L. thermotolerans'' appears to be strain dependent. The strain from DeWayne Schaaf, for example, takes around 3 weeks to finish fermenting, and ends up at around 3.7-3.9 pH (not a lot of lactic acid is produced). [http://suigenerisbrewing.com/ Bryan of Sui Generis blog] reported that his strain of ''L. thermotolerans'' takes about 2 weeks to ferment, but the resulting beer improves flavor-wise with a few weeks to months of aging <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1874938162534389/ Justin Amaral and Bryan of Sui Generis blog. Milk The Funk post about the fermentation times for ''Lachancea thermotolerans''. 11/6/2017.]</ref>.

====''Lachancea fermentati''====