WLP677 Lactobacillus delbrueckii Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Horizontal Tabs

Characteristics
Flocculation: 
Low
Optimum Fermentation Temperature: 
70-75°F
Alcohol Tolerance: 
Medium
Alcohol Tolerance: 
Medium (5-10%)
Attenuation: 
75-82%