WLP677-HB Lactobacillus Delbrueckii

Availability: In stock
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.
Attenuation: 75% - 82%
Flocculation: Low
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 70°F - 75°F
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