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Description
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