WLP677 Lactobacillus Delbruekii
Lactic Acid Bacteria for producing soured beers
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WLP677 Lactobacillus Delbrueckii
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Attenuation: 75 - 82%;
Optimum Ferment Temp: 21C - 24C
Liquid Yeasts are shipped with ice in an insulated bag. We recommend using express post to ensure that the yeast arrives in peak condition.