Lactobacillus Bacteria

Bacteria for use in secondary. This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Properties

Laboratory:

White Labs

Product ID:

WLP677

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Lambic, Berliner Weiss, Sour Brown and Gueze (secondary)

Attenuation

Average Attenuation:

70 %

Minimum temperature:

18.3°C

Maximum temperature:

22.2°C