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.
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YEAST SPECS:
- ATTENUATION: N/A
- FLOCCULATION: LOW
- ALCOHOL TOLERANCE: VARIES
- FERMENTATION TEMPERATURE: 70°F-107°F
SUGGESTED BEVERAGES & STYLES:
- BERLINER WEISSE
- FLANDERS RED ALE
- LAMBIC
- WILD SPECIALTY BEER