MIP-914 Lactobacillus plantarum
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.
Mid 70 - Mid 80