Lactobacillus Plantarum
Brewing Yeast
250g
A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops.
- TYPE: Dehydrated Bacteria
- STRAIN: Lactobacillus plantarum
- BEER STYLES: Sour beers
Typical Analysis
| Technical Specifications | |
| Parameters | Details |
| Strain | Lactobacillus plantarum |
| Dosage | 10-25g/hl |
| Recommended Fermentation Temperature | 34°C to 36°C |
| Comparative Strains | Sour pitch |
Tasting notes
Citrus aroma
Source: WHClab
