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

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

Pitch Rate Calculator

  • Part No: WLP672
  • Part Name: Lactobacillus brevis
  • Category: Yeast
  • Type: Core
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer