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.

Attenuation

N/A

Flocculation

N/A

Temperature Range

Mid 70 - Mid 80

Alcohol TOlerance

Medium

Propagate Lab™, LLC

15700 W 6th Ave.

Golden, Colorado 80401

Office: (720) 724-4235

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Propagate Lab provides premium quality yeast and consultation for the craft brewing industry. We are a licensed wholesale food manufacturer using only the highest quality ingredients. Propagate Lab does not cover the wholesale or retail cost of beer or any ingredients, costs, services, labor expenses, etc. where its products are concerned.

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