MYLP2 - Lactobacillus plantarum

MYLP2 - Lactobacillus plantarum

7.00

We packaged these up for a local festival(The Fiddlehead Festival) and these are what are left over!

This Lacto culture is one of our quick souring Lactobacillus p cultures. Although it’s at a bit lower cell count than we would normally do for kettle souring, it can still certainly be used this way. It just may take a few extra hours then a larger cell count of Lacto. It’s also great for mixed culture beers, where your looking for a more aggressive strain of Lactobacillus.

This culture is very hop intolerant, so its best to sour without hops or minimal. Dry hopping will also slow/stop its souring process.

Preferred temperature - 70-92F

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