The questions was regarding sour fruit beers, rather than wines.
I've done some more reading. L. brevis, L. delbrueckii, & P. damnosus are all malolactic fermenters. I wonder what 675 is? White Labs doesn't say.
The questions was regarding sour fruit beers, rather than wines.
I've done some more reading. L. brevis, L. delbrueckii, & P. damnosus are all malolactic fermenters. I wonder what 675 is? White Labs doesn't say.
probably Oenococcus
The questions was regarding sour fruit beers, rather than wines.
I've done some more reading. L. brevis, L. delbrueckii, & P. damnosus are all malolactic fermenters. I wonder what 675 is? White Labs doesn't say.
TNGabe said:I combined seperate thoughts here. If the beer already has lacto or pedio, than MLF is already happening and adding 675 would be redundant. Wondering about 675 being O. oeni was an afterthought.
Curious what the results were from this?
This is what Wyeast sell as their malolactic culture, so I would assume this to be correct. Thing I find curious is it's advertised as "cultures," plural, but a quick email to White Labs would answer that.
Enter your email address to join: