Get Listings for All Brewing Ingredients with BeerSmith Brewing Software
Get a free 21 day trial, and have access to hundreds of ingredients.
Average Attenuation: 73.00 % Flocculation: Medium Min Temperature: 48.0 F Max Temperature: 68.0 F
Notes: Slow growing bacteria used in secondary to create lactic acid flavor in Belgian lambics. Produces large amounts of lactic acid and diacytl. Prefers anaerobic conditions.
