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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
Order Lactobacillus casei
Order Lactobacillus casei

Works great for these beer styles

Barrel Aged Sour Beer Berliner Weisse Flanders Red Fruited Beer Kettle Sour Lambic Gueuze Mixed Fermentation Sour Oud Bruin Wild Specialty Beer
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