WLP672 Lactobacillus brevis

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Wild Yeast & Bacteria

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. Recommended usage is below 107°F (40°C).

 

 

 

Horizontal Tabs

Characteristics
Attenuation: 
0.00-0.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium (5 - 10%)