WLP672 Lactobacillus brevis


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This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).

 Attenuation 80%
Flocculation Low
Alcohol Tolerance Medium (5 - 10%)
Optimum Fermentation Temperature 21°C - 40°C (70°F - 104°F)