WLP677 - Lactobacillus Delbrueckii Bacteria - White Labs - 5 gallon batch

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


Attenuation: 0%

Flocculation: Low

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.