Lactobacillus plantarum | White Labs WLP693
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White 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, delivering clean, bright acidity and maintaining clarity. Ideal for Berliner Weisse, fruited sours, sour brown ales, and cider projects.
Key Characteristics:
- Attenuation: Not applicable (bacteria)
- Flocculation: Low
- Fermentation Temp Range: 68–100 °F (20–38 °C)
- Hop Tolerance: Performs in moderately hopped worts
Perfect for Brewing and Fermenting:
- Berliner Weisse
- Fruited & Dry-Hopped Sours
- Sour Brown Ales
- Sour Ciders and Honey Ciders
- Mixed Culture & Wild Fermentation Projects
Why Choose WLP693 Lactobacillus plantarum?
- Fast Acidification: Drops pH quickly for faster turnaround.
- Clean Lactic Profile: Delivers bright sourness without phenolic byproducts.
- Hop & Wort Tolerance: Works in hopped worts and malted apple musts.
- Versatility: Suitable for beers, ciders, and hybrid fermentations.
Enhance Your Brewing Process
Support your fermentation clarity with White Labs Brewzyme. Use White Labs Zinc Buddy to ensure consistent microbial health when blending bacteria and yeast.
Our Commitment to Culture Health
We store all cultures in monitored refrigeration at SoCal Brewing Supply, ensuring maximum viability and purity. We recommend adding an ice pack and insulated envelope to maintain stable shipping temperatures—even if the ice melts.
Want to explore more sour and wild cultures? Browse our complete White Labs yeast & bacteria selection here.
Unlock bright, clean sour character in your beers and ciders with White Labs WLP693 Lactobacillus plantarum—your adaptable solution for fast, flavorful fermentation.