Lactobacillus plantarum | White Labs WLP693 imperial-yeast

Lactobacillus plantarum | White Labs WLP693 imperial-yeastWhite Labs WLP693 Lactobacillus plantarum Versatile Fast Sour Culture for Beers & Ciders Create Clean, Sharp Acidity in Multiple Fermentation Styles White Labs WLP693 Lactobacillus plantarum is a robust single strain lactic acid bacteria culture known for rapid and stable souring with minimal off flavors. It excels in kettle sours, sour ciders, wild ales, and mixed fermentations. WLP693 drops pH efficiently, even in malted wort containing hops,

Fermentation Temperature Range: 68°F – 77°F (20°C – 25°C)

peppery farmhouse character

commonly referred to as the "Conan" strain

This strain is a great choice for brewers looking to experiment and push the boundaries of traditional beer styles

Strong fit for maltier lagers: Especially useful in Märzen

and farmhouse ales where nuance matters more than sheer intensity

Fermentation Temperature Range: 64°F – 78°F (18°C – 25°C)

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It helps prevent issues like stuck fermentation

horse blanket

Classic English Strain with Balanced Malt and Hop Expression

American Pale Ales