Description

White Labs WLP673 Lactobacillus Buchneri yeast

This strain is recommended for souring. Can be used for  kettle/mash sour or in secondary fermentation. Less than 15 IBU is the maximum tolerance. Little to no attenuation. White Labs experiments have shown less than 5% attenuation.

Attenuation: >5%

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

Availability: Periodic

Possible Substitutes: n/a