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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“É possível utilizar WLP672 LACTOBACILLUS BREVIS com WLP650 - Brettanomyces Bruxellensis? Can you use WLP672 LACTOBACILLUS with WLP650 - Brettanomyces Bruxellensis?”

By: Marcelo Mendes | Date: Oct., 21st 2014 | Beer(s) Brewed: Sour Ale

É a primeira vez que vou fazer uma Sour Ale (Gueuze), comprei 1 frasco do WLP672 LACTOBACILLUS BREVIS e 1 WLP650 - Brettanomyces Bruxellensis. Pretendo utilizar em 20 litros.
Gostaria de saber em qual etapa do processo devo aplicar, fermentação secundaria? Existe algum problema em usar as duas ao mesmo tempo? Qual temperatura ideal? Quanto tempo devo deixar para que a cerveja fique bastante acida.
Obrigado

It's the first time I make a Sour Ale (Gueuze), bought one bottle of WLP672 LACTOBACILLUS BREVIS and one WLP650 - Brettanomyces Bruxellensis. Brevis intend to use 20 liters.
I wonder at what stage of the process I apply, secondary fermentation? Is there any problem in using both at the same time? What is the ideal temperature? How long should I leave that beer becomes very acidic.
Thank you

Frequently Asked Questions

Characteristics

Attenuation80%

Flocculationn/a

Optimum Ferment Temp.n/a

Alcohol Tolerancen/a

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