Imperial Yeast W25

A strain of Lactobacillus brevis.  It is extremely hop sensitive and therefore should only be used in worts without hops. Lacto Brevis is a great strain for souring wort in the kettle or fermenter, prior to adding yeast for fermentation. For best performance use inoculation rates of 0.1% – 1.0% by volume of wort. Lacto Brevis will typically drop wort pH to 3.3 in 1-4 days depending on temperature and inoculation rate.
Temp: 85–100F (29–38C)
Flocculation: Low
Attenuation: 0%
Alcohol Tolerance: 0%
Excellent quick sour/kettle sour strain. Keep IBUs low!