Description

White Labs WLP693 Lactobacillus Plantarum yeast

Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid.  This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.

Attenuation: <5%

Suitable Beer Style: Berliner Weisse, Flanders Red Ale, Lambic

Availability: Always

Possible Substitutes

• Escarpment Labs Lactobacillus Blend 2.0 yeast
• Escarpment Labs Belgian Sour Blend yeast
• Escarpment Labs Lactobacillus Blend yeast
• White Labs WLP677 Lactobacillus Delbrueckii I yeast