White Labs WLP677 Lactobacillus Delbrueckii
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%;
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.