White Labs WLP677 Lactobacillus Delbrueckii I
White Labs WLP677 Lactobacillus Delbrueckii I:
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Optimum Fermentation Temperature: 70-75°F (21-24°C)
Alcohol Tolerance: Medium-High
* Cultures are for use in traditional "brett" secondary fermentations. Sound sanitation and separation practices must be followed. Beer Grains Supply Co assumes no responsibility for the use of this product.