Dehydrated Lactobacillus Plantarum (250g)

8000

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Description

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. IBU intolerant.

Use 10g to 25g per 100l of wort, pitch at 35-37C for quickest souring.

We recommend to use no hops in the kettle at all if kettle souring.

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 35/36C. If you repitch this yeast into another IBU negative wort you will also get fermenting and souring and this can be repeated multiple times.

INGREDIENTS
Active dry bacteria (lactobacillus sp.), rehydration agent E491

Weight 0.25 kg
Industry

Beer

Yeast

Dried yeast

Beer Styles

Sours

Temperature

35-37°C

Comparative Strains

Sour pitch

Weight

250g

Recommendation for Liquid Yeast

  • Funky Pineapple

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: Low
    • Attenuation: 73-80%
    3000

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  • Framgarden

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: High
    • Attenuation: 73-80%
    3000

    Select Product

  • Recommendation for Dried Yeast

  • Pinnacle MG+ – Distillers Yeast

    WHC Lab are pleased to offer the PINNACLE DISTILLERS YEAST MG+. It is a active dry yeast well-suited for use in both malt and grain fermentation’s. It has the collective capability to tolerate high gravity and temperature. Has a high cell count (>1 x 1010 cells/g) • Rehydrates well in direct pitch applications • Is […]

    17500

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  • Sour Hour Dried Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low
    95003,60000

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