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: NA | Attenuation: NA |
Flocculation: NA | Temp Range: 85-105 |
Alcohol Tolerance: Low |
This yeast is available in commercial pitches of 1BBL or more
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