Lactobacillus Product Comparison
How do the different Lacto products from Escarpment Labs compare?
Curious about the differences between our Lactobacillus products? Wonder no more!
|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.|