Description
Lactobacillus Plantarum 250g – dried lactic acid bacteria from WHC Lab
A dried lactobacillus culture from WHC Lab for kettle souring and mixed fermentation. It gives a fast, clean pH drop and a citrus aroma that pairs well with both fruit and hops. The culture does not tolerate hops (IBU intolerant) and is comparable to Sour Pitch.
Please note: This product is only available in Norway.
How to use it
- Dosage: 10–25 g per hl
- Temperature: 35–37 °C for the most effective souring
- Do not add hops to the kettle until souring is finished
Technical data
- Culture: Lactobacillus plantarum, dried
- Pack size: 250 g
- Use: kettle sour and mixed fermentation
Frequently asked questions about Lactobacillus Plantarum 250g
How much do I need?
The dosage is 10–25 g per hl. One 250 g pack therefore covers 10–25 hl of wort.
Why should I not use hops when souring?
Hops inhibit lactic acid bacteria, and this culture does not tolerate hops. Add the hops only once souring is finished and the wort is boiled.
How does a kettle sour work?
After mashing and sparging, the wort is cooled, the bacteria are added, and the wort is kept warm and covered until it reaches the acidity you want. Measure pH along the way. The wort is then boiled, hopped and fermented as normal.
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