Description

White Labs WLP677 Lactobacillus Delbrueckii yeast

This lactic acid bacteria produces moderate levels of acidity and sour flavours found in lambics, Berliner Weisse, sour brown ales and gueuze.

White Labs suggests to keep wort under 20-30 IBUs

Flocculation: Low
Attenuation: N/A
Temperature: 21 - 43°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
• Escarpment Labs Lactobacillus Blend 2.0 yeast