5223-PC Lactobacillus brevis

Species: Lactobacillus brevis

Profile: Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.

Metric Temperature Range: 15-35 °C

0
0
60
95°F
9
2575-PC Kölsch II

Species: Saccharomyces cerevisiae

Profile: This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.

Metric Temperature Range: 13-21 °C

Low
73
77
55
70°F
10
1217-PC West Coast IPA

Species: Saccharomyces cerevisiae

Profile: This strain is ideally suited to the production of West Coast-style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temperature tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temperatures, allowing hops, character malts, and flavorings to show through.

Metric Temperature Range: 17-23 °C

Medium - High
73
80
62
74°F
10