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WLP673 Lactobacillus buchneri

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

ATTENUATION :

N/A% - N/A%

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Description

This strain is recommended for souring.

  • Can be used for sour kettle/mash or in secondary fermentation.
  • <15 IBU tolerance
  • Little to no attenuation.
  • Experiments have shown less than <5% attenuation.
  • 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:

    WLP673

  • Part Name:

    WLP673 Lactobacillus buchneri

  • Type:

    Vault


Suggested styles for WLP673 Lactobacillus buchneri
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer