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Performance Data

Lactobacillus plantarum is commonly used to produce kettle sours. It has a more subtle flavor than Casei and does not produce CO2 as Lactobacillus Brevis would. It will acidify wort to a pH of 3.1-3.5 in a 48-hour time period at 100°F

Origin: NAAttenuation: NA
Flocculation: NATemp Range: 85-105
Alcohol Tolerance: Low

This yeast is available in commercial pitches of 1BBL or more

Yeast Substitutions

We have found Propagate Lab's Plantarum to be comparable to the following commercial and homebrew strains:

Omega: Omega
BSI: None
White Labs: None
Wyeast: None
Imperial: None

These are recommendations based on yeast performance under similar conditions. Contact the yeast producer for more information on substitutions.


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