About

A blend of Lactobacillus plantarum strains that produces bright lemon-lime acidity and sours quickly. Perfectly suited for kettle sours, sour IPAs or other styles where tart acidity is required. Very intolerant to hops. Any hops could prevent souring.

Substitute for OYL-605, WLP693.

Attenuation: N/A
Recommended Fermentation Temp:70-95F, 21-35C