Lactobacillus Plantarum-Dehydrated Bacteria
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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.
We recommend to use no hops in the kettle at all if kettle souring, strain is hop intolerant.
Top tip: For a quick sour in the fermenter pair with one of our kveik products to get souring and fermentation at the same time at 34°C to 36°C. If you re-pitch this yeast into another IBU negative wort you will also get fermenting and souring and this can be repeated multiple times.
Please see Technical Specifications below
|Recommended Fermentation Temperature||
34°C to 36°C