WLP672 Lactobacillus Brevis BB: 30.01.2020

Ideal addition to any sour program. Recommended usage is below 107°F (40°C).

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Description

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°F (40°C).

Attenuation: 0

Flocculation: Low

Optimum Fermentation Temperature: 68-73°F (20-23°C)

Alcohol Tolerance: Medium (5 – 10%)

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Additional information

Weight .3 kg

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