Lactobacillus buchneri

  • Yeast: Wine/Mead/Cider
  • Yeast: Specialty/Belgian
  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault

ATTENUATION :

N/A% - N/A%

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.

Pitch Rate Calculator

  • Part No: WLP673
  • Part Name: Lactobacillus buchneri
  • Category: Yeast
  • Type: Vault
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer