INIS-993 Lactobacillus plantarum
Probiotic bacteria that is perfectly suited for kettle sours and co-fermentation with yeast. Makes a high level of lactic acid with notes of tropical fruit and citrus.
Category
Bacteria
Attenuation %
< 5
IBU Tolerance
< 5
Temp Range
85 - 105
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*
White Labs: WLP-693
*All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.