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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