Escarpment Labs Lactobacilus Blend is a a blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/sour worting. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 32-42ºC.

Produced in Guelph, Ontario, Canada, each Escarpment Labs Yeast Package contains 180 - 200 billion cells, almost double that of most other liquid yeast manufactures.