WLP677 Lactobacillus delbrueckii I

White Labs

8.12075E+11

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

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Attenuation:
75-82%
Flocculation:
Low
Optimum Ferment Temp:
70-75°F
Alcohol Tolerance:
Medium-high


Collections: Yeast, Yeast Liquid

Category: Ale, Brett & Bacteria, Brew Supply, Liquid, no-timer, no-upsell

Type: Yeast

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