Lactobacillus delbrueckii

  • Yeast: Wild Yeast/Bacteria

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

Pitch Rate Calculator

  • Part No: WLP677
  • Part Name: Lactobacillus delbrueckii
  • Category: Yeast
  • Type: Core
  • Berliner Weisse
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer