WLP677 Lactobacillus delbrueckii Bacteria

None
Wild Yeast & Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.

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Horizontal Tabs

Characteristics
Attenuation: 
0.00-0.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium (5 - 10%)
Optimum Fermentation Temperature: 
70.00-75.00