WLP672 Lactobacillus brevis

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Wild Yeast & Bacteria

This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).

 

Horizontal Tabs

Characteristics
Attenuation: 
80.00-80.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium (5 - 10%)