Supports yeast flocculation and protein complex coagulation during cold maturation of beer. Packaging 2kg
Package: 0.5 kg
A strain of lactobacilli "Lactobacillus helveticus," ideal for brewing a wide range of sour beers. Compared to Sour Pitch bacteria, it produces more citrus flavors at higher...
Package: 11g or 500g
Reduces foam formation during fermentation.
Added at the end of fermentation before the addition of primary fining agents (Vyzin), they support the overall beer clarification process.
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