WLP677 Lactobacillus Bacteria



$8.75




OR


Product Description

Lactobacillus Delbrueckii bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Attenuation: 75-82%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°
Alcohol Tolerance: Medium-High


Note: White Labs yeast must be kept cold to ensure freshness. They are shipped with ice packs, but need to be refrigerated upon receipt. Remove them from cold storage a few hours before use.

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