Description
Like many companies that wrangle our microbial friends, White Labs has temporary or “seasonal” offerings. Called “Vault Strains,” these microorganisms are released for a short while, then back in the vault for another million years! (Or however many years White Labs decides.)
About this strain they write:
Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers.
For more information from them, visit this strain’s page on the White Labs site.
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