Lactobacillus plantarum
Fast-souring Lacto for kettle sours.
Description
The workhorse souring bacterium for kettle-sour Berliner Weisses, Goses, and quick sours. Drops mash pH from ~4.5 to ~3.2 in 24–48 hours at 100°F. Doesn't ferment sugars — pair with a clean ale yeast after souring. IBUs above ~10 inhibit it.
Profile
| Type | wild |
|---|---|
| Attenuation | 0–5% |
| Temp range | 70–95°F |
| Flocculation | low |
| Flavor | lactic, tart, clean |