Description

White Labs WLP672 Lactobacillus Brevis yeast

This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program.

White Labs suggests to keep your wort under 5-10 IBUs. Recommended usage is below 40°C.

Flocculation: Low
Attenuation: 80%
Temperature: 21 - 42°C
Alcohol Tolerance: Varies
Diastatic (STA1): No

Flavour Profile: 

Suitable Beer Style: Berliner Weisse, Flanders Red Ale, Lambic, Wild Specialty Beer

Availability: Always

Possible Substitutes

• Escarpment Labs Belgian Sour Blend yeast
• Escarpment Labs Lactobacillus Blend yeast
• White Labs WLP677 Lactobacillus Delbrueckii yeast
• White Labs WLP693 Lactobacillus Plantarum yeast