WLP677 White Labs Lactobabillus Bacteria
White Labs WLP677 Lactobabillus Bacteria This lactic acid bacteria produces moderate levels of acidity and sour flavors found in Lambics, Berliner Weiss, Sour Brown Ale and Gueze.
Best For: Lambic, Berliner Weiss, Sour Brown and Gueze (secondary)
Notes: Bacteria for use in secondary. This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Optimum Ferment Temp. 70-75°F
Alcohol Tolerance Medium
Tags: Beer Yeast | Berliner Weisse | Brettanomyces & Bacteria | Gueze | Lambics | Sour Brown Ale |