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White Labs WLP677 Lactobacillus Delbrueckii I

White Labs WLP677 Lactobacillus Delbrueckii I


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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.

Attenuation: 75-82%
Flocculation: Medium-Low
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.

Add a Cool Yeast Shipper to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.
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