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| Property | Value |
|---|---|
| Temp | 20–40°C |
| Attenuation | 5–15% |
| Flocculation | Low |
| Alcohol tolerance | 5% |
| Type | Wild/Brett |
| Fermentation behavior | Wild / Brett |
| Lab | Fermentis |
| Product ID | LP-652 |
Dry Lactobacillus plantarum for co-pitch or kettle sour. Wide temperature range; modern go-to for Gose and Catharina Sour.