INIS-992 Lactobacillus casei

Lactic acid bacteria that produces a clean and tart lactic 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 relatively safe to bring into a brewery, especially on the hot side.

Technical Specifications

Attenuation:<5%
IBU Tolerance:<5 IBU
Temp Range:75-115°F
Alcohol Tolerance:Medium

 

 

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