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
Attenuation: 
75.00-82.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium (5 - 10%)
Optimum Fermentation Temperature: 
70.00-75.00