WLP677 - Lactobacillus Delbrueckii Bacteria - White Labs - 5 gallon batch
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Alcohol Tolerence: 5 - 10%
Optimum Fermentation Temperature: 70-75 F
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.