Lactobacillus Product Comparison

How do the different Lacto products from Escarpment Labs compare?

Curious about the differences between our Lactobacillus products? Wonder no more! 

Product Name Species Description
Lactobacillus Blend Levilactobacillus brevis and Lactiplantibacillus plantarum This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/Wort Souring. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 30-40°C.
Lactobacillus Blend 2.0 Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 40ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.
Lactobacillus Secondary Souring Blend Levilactobacillus brevis and Lacticaseibacillus paracasei This blend of 2 hop resistant Lactobacillus strains ( L. brevis and L. paracasei) is intended for use in long-term souring. We recommend 15 IBU or less in the first generation. 
Lactobacillus Brevis Levilactobacillus brevis This strain is moderately hop-tolerant, and as such it can also be used for long-term souring of <10IBU beers. It also performs well in kettle souring/wort souring where fast and clean lactic acidity is desired. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 35-45°C.
Lactobacillus Delbrueckii Lactobacillus delbrueckii A single strain of  L. delbrueckii often used for quick souring. Available by custom/special order only. 
Lactobacillus Plantarum Lactiplantibacillus plantarum A single strain of L. plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.
The Kveik Ring: Lactobacillus paracasei Lacticaseibacillus paracasei Isolated from Terje Raftevold's Hornindal Kveik. Works well in kettle/quick souring. Temp: 30-40ºC, Acid Profile: Light to moderate (final pH 3.4-3.6). If co-pitching with yeast, give the Lacto a 24-hour head start. Available by custom/special order only. 

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