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 °F

75-115

Alcohol Tolerance

Medium
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