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White Labs WLP672 Lactobacillus Brevis View larger
White Labs WLP672 Lactobacillus Brevis

White Labs WLP672 Lactobacillus Brevis

    2020-09-29

    New product

    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).

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    Data sheet

    Good for stylesFlanders
    Good for stylesSour Ale
    Good for stylesBerliner Weisse
    Good for stylesLambic
    TypeBacterium
    BrandWhite Labs
    Alc. Tolerance (ABV)10%
    SpeciesLactobacillus
    TypeLiquid

    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).

    PRODUCT FEATURES:

    Use to: Flanders, Lambic, Gose, Berliner Weisse

    Fermentation temperature: nd

    Flocculation: low

    Apparent attenuation: nd

    Alcochol tolerance: 10% ABV

    Dosage: 1 PurePitch up to 12°BLG, starter recommended with higher gravity

    INGREDIENTS:

    Bacteria Lactobacillius
    Malted barley, amino acids, trace minerals

    MANUFACTURER:

    White Labs, Inc.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    The yeast vial should be refrigerated (4°C).

    Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.

    NET WEIGHT:

    35ml

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