The store will not work correctly in the case when cookies are disabled.
Lactobacillus Brevis- Wht Labs
Lactobacillus Delbrueckii- Wht Labs
his lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and
gueze.
Lactobacillus Delbrueckii. WLP677
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Attenuation:
75.00-82.00
Flocculation:
Low
Alcohol Tolerance:
Medium (5 - 10%)
Optimum Fermentation Temperature:
70.00-75.00
More Information
Additional Info |
Additional Info |
Demo |
Video Demo |
Instructions |
Instructions |
Crushed or Whole |
Whole |