This is a cocci bacteria known for its souring capabilities through production of lactic acid. Perfect to add to any sour program, it is a high diacetyl producer and slow growing.
*We receive weekly shipments direct from White Labs every Wednesday* **Back-orders placed by end of day Monday will be received on Friday**
Availability: Core Attenuation: 0 - 0% Flocculation: Low Alcohol Tolerance: Medium to High (8 - 12%) Optimal Fermentation Temperature: 0 - 0°F
