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with a crisp refreshing finish
which makes it great for a fast turnaround
the SC-100A eliminates the guesswork in Ripper sulfite titrations
WildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making
Hop Filter : Stainless steel hop filter to help remove dry hops or other adjuncts from your final product
Omega Yeast OYL605 LACTOBACILLUS BLEND "unavailable" with a crisp refreshing finishThis blend contains two Lactobacillus species brevis and plantarum giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F 100F) compared to other Lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.
