WLP672 - Lactobacillus Brevis - White Labs - 5 gallon batch
This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).
Alcohol Tolerence: 5 - 10%
For best results we always recommend ordering an ice pack with your liquid yeast, particularly during warmer months and for orders shipped to warm climates.