INIS-991 Lactobacillus brevis
Produces a tart, sour flavor reminiscent of pineapple and granny smith apple. Creates more lactic acid at higher temperatures and in low hop worts.
Category
Bacteria
Attenuation %
< 5
IBU Tolerance
< 5
Temp Range
50 - 55
Alcohol Tolerance
Medium
Works great for these beer styles
Lambic Gueuze
Mixed Fermentation Sour
Oud Bruin
Wild Specialty Beer
Barrel Aged Sour
Berliner Weisee
Flanders Red
Fruited Beer
Kettle Sour
Equivalent Strains*
BSI: Lactobacillus brevis / White Labs: WLP-672 / Wyeast: 5223
*All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.