WLP 672 Lactobacillus brevis
White Labs WLP672 Lactobacillus brevis
This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107 (40).
Attenuation - 80%
Flocculation - Low
Alcohol Tolerance - Varies
Optimum Ferment Temp. - 70° - 95° F
QUESTIONS & ANSWERS
Have a Question?
Be the first to ask a question about this.