Lactobacillus delbrueckii
ATTENUATION :
N/A% - N/A%
FLOCCULATION :
Low
ALCOHOL TOLERANCE :
Varies
FERMENTATION TEMPERATURE :
70°
-
110° F
21°
-
43° C
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
- Part No: WLP677
- Part Name: Lactobacillus delbrueckii
- Category: Yeast
- Type: Core
- Berliner Weisse
- Flanders Red Ale
- Lambic
- Wild Specialty Beer