INIS-992 Lactobacillus casei
Produces a clean, tart, sour character with notes of starfruit, guava, and lychee. A great choice for kettle sours and traditional co-fermentations. This strain is also intolerant to alpha acids above 5 IBU so it's relatively safe to bring into a brewery, especially on the hot side.
Category
Bacteria
Attenuation %
< 5
IBU Tolerance
< 5
Temp Range
50 - 55
Alcohol Tolerance
Medium
Works great for these beer styles
Lambic Gueuze
Mixed Fermentation Sour
Oud Bruin
Wild Specialty Beer
Barrel Aged Sour
Berliner Weisee
Flanders Red
Fruited Beer
Kettle Sour
Equivalent Strains*
*All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.