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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:

    Lactobacillus buchneri

  • Type:

    Vault
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer