WLP672 Lactobacillus brevis

Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! 

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Characteristics
Flocculation: 
Low
Optimum Fermentation Temperature: 
70-75°
Alcohol Tolerance: 
Medium
Alcohol Tolerance: 
Medium (5-10%)
Attenuation: 
80%