Back to Yeast Bank

Lactobacillus delbrueckii

  • Yeast: Wild Yeast/Bacteria

ATTENUATION :

N/A% - N/A%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Varies

FERMENTATION TEMPERATURE :

70° - 110° F
21° - 43° C

buy now

Description

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.

Suggested to keep wort under 20-30 IBUs


For primary fermentation pitching rates, see our Kettle Sour Blog
For secondary fermentations, 1L per 2-3BBLs is suggested

Pitch Rate Calculator

  • Part No:

    WLP677

  • Part Name:

    Lactobacillus delbrueckii

  • Type:

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