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WLP672 Lactobacillus brevis
- Reference: NEXTGEN672
€18.20 Tax included
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).
- Flocculation: Low
- Fermentation Temperature: 70-107°F(21-42°C)
- Alcohol Tolerance: varies
Data sheet
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Floculation
Low
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Style de prédilection
Berliner Weisse
Brett
Gueuze
Lambic
Sour
