White Labs WLP677 Lactobacillus Delbrueckii

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WLP677 Lactobacillus Delbruekii

Lactic Acid Bacteria for producing soured beers

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%;

Flocculation: Low

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.

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