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.



Attenuation %


IBU Tolerance


Temp Range °F


Alcohol Tolerance


Strains almost always in stock for next-day delivery*

* Due to finite inventory and constant daily orders, we cannot guarantee these strains are always in stock to ship for next-day delivery. Feel free to give us a call to confirm before ordering.