Yeast
Lactobacillus plantarum — WHC Lab
WHC Lab
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- WHC Lab
- Product code
- L. plantarum
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 34–36 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 10–25 g/hL
Description
A dried kettle-souring culture that drops pH fast and clean and leaves a citrus note behind. It is hop-intolerant, so keep the kettle bitterness at zero. It makes lactic acid, not alcohol — pitch a Saccharomyces after it, or a kveik alongside it. The attenuation figure is nominal.