WLP677 Lactobacillus delbrueckii

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This yeast has a best before date of: Oct 31, 2019

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

 Attenuation 75% - 82%
Flocculation Low
Alcohol Tolerance Medium (5 - 10%)
Optimum Fermentation Temperature 21°C - 24°C (70°F - 75°F)