MIP-913 Lactobacillus casei

Lactobacillus casei is commonly used to produce kettle sours. It has a more round flavor than plantarum and does not produce any 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

NA

Flocculation

NA

Temperature Range

Mid 70 - Mid 80

Alcohol TOlerance

Medium