Lactobacillus

Cooling pack 200g

200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)

€1,2

Kylklamp 400g

400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)

€1,8

White Labs WLP672 - Lactobacillus Brevis

White Labs WLP672 - Lactobacillus BrevisGeneral Use of Bacteria for Kettle Souring/Quick Souring methods:- Generally 1L per 2-3BBLs is necessary for quick souring within 48-72 hours- The higher the...

€11

Lallemand Philly Sour Yeast 11g

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. WildBrew Philly Sour produces moderate amounts of lactic acid in...

€5,3

Sour Pitch 10g (Lallemand)

WildBrew™ Sour Pitch is a high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. Produces a clean and balanced citrus flavor profile...

€18
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Helveticus Pitch 10g (Lallemand)

WildBrew™ Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. The Helveticus Pitch provide a...

€18

Escarpment Labs Lactobacillus Plantarum

A single strain of L. Plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.

€12
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Escarpment Labs Lactobacillus Brevis

A single strain of L. brevis that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.TEMPERATURE: 30–40ºC (86–104ºF)FERMENTATION RATE: Medium...

€12
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Escarpment Labs Lactobacillus PARACASEI

Kveik yeasts have stolen the spotlight, but we think the bacteria in the original cultures are really cool too. This is our first pure bacteria Kveik Ring release. This is Lactobacillus paracasei...

€12
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Escarpment Labs Lactobacillus Secondary Souring Blend

This blend of two hop resistant Lactobacillus strains is intended for use in long-term souring.Produces complex acidity. We recommend 15 IBU or less in the first generation.TEMPERATURE: 20–25°C...

€14

Escarpment Labs Belgian Sour Blend

A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers...

€14
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Escarpment Labs Lactobacillus Blend 2.0

A blend of our main L. plantarum strain and a strain of L. rhamnosus, which enhances fruit flavours in the finished beer with tasters noting red fruit and guava aromas. It is intended for kettle/quick...

€10 €12
DEAL

Escarpment Labs Lactic Magic Yeast

Make tart beers without having to kettle sour. Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that we captured in a Guelph backyard. Lactic Magic produces lactic acid from...

€12
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Escarpment Labs Pediococcus Blend

This blend of 2 hop-resistant Pediococcus strains (P. damnosus and P. pentosaceus) is intended for use in long-term souring. Neither strain has been observed to produce exopolysaccharides (EPS). We...

€10 €12
DEAL
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