Sold Out
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Attenuation 75-82%
Flocculation Low
Optimum Ferment Temp. 70-75°F
Alcohol Tolerance Medium-High
Subscribe to our newsletter and always be the first to hear about what is happening.
© 2021 Nepenthe Homebrew. All rights reserved