Lactobacillus Delbrueckii

Lactic acid bacteria isolated from Belgium. Produces mild acidity and sourness found in many types of Belgian beers. Always used in conjunction with S. Cerevisiae and wild yeasts.

Properties

Laboratory:

Wyeast Labs

Product ID:

4335

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Belgian gueze, lambic, sour brown ales, and Berliner Weisse.

Attenuation

Average Attenuation:

67 %

Minimum temperature:

15.6°C

Maximum temperature:

35°C