Lactobacillus Delbrueckii- Wht Labs

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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