LSB7005 - Lacto Plantarum


This lactic acid bacteria is very efficient for kettle souring due to its high acidification speed. It leaves crabapple aromas and a sharp acidity within 24 hours.

Unlike yeasts, our bacteria are sold by the liter rather than by the cell. We recommend a pitch rate of 1L of bacteria per hectoliter of wort or beer to sour.


80.00$

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SPECIFICATIONS

Genus and species : Lactobacillus Plantarum
Attenuation :
 N/A
Flocculation : N/A
Alcohol tolerance : N/A
Optimal temperature : 34 - 38 °C


SUGGESTED STYLES
Berliner Weisse, Gose, Fruit Beer, Kettle Souring, Mixed Fermentation


The shipment will be carried out by next Wednesday if in inventory. Otherwise, you will be notified of a delivery date within 24 hours.

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