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WLP672 Lactobacillus brevis

  • Yeast: Specialty/Belgian
  • Yeast: Wild Yeast/Bacteria

ATTENUATION :

N/A% - N/A%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Varies

FERMENTATION TEMPERATURE :

70° - 107° F
21° - 42° C

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Description

This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program.

  • Suggested to keep wort under 5-10 IBUs. Recommended usage is below 107°F (40°C).
  • For primary fermentation pitching rates, see our Kettle Sour Blog
  • For secondary fermentations, 1L per 2-3BBLs is suggested
 


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  • Part No:

    WLP672

  • Part Name:

    WLP672 Lactobacillus brevis

  • Type:

    Core


Suggested styles for WLP672 Lactobacillus brevis
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer