Product successfully added to your shopping cart (There are 0 items in your cart.) (There is 1 item in your cart.)
Product:
Quantity:
Total:
Total products
Total shipping To be determined
Total
Sale
New products
Open calculator
Open brewer's diaryCustomer ratings and reviews
Customer ratings and reviews
Nobody has posted a review yet
Bestsale
View larger 
White Labs WLP677 Lactobacillus Delbrueckii Bacteria
- Expiration date: 2021-02-16
2020-09-12
New product
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
Low availability
1 Item
Warning: Last items in stock!
Data sheet
| Good for styles | Berliner Weisse | |
| Good for styles | Lambic | |
| Good for styles | Flanders | |
| Good for styles | Sour Ale | |
| Type | Bacterium | |
| Brand | White Labs | |
| Alc. Tolerance (ABV) | 10% | |
| Species | Lactobacillus | |
| Type | Liquid |
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
PRODUCT FEATURES:
Use to: Lambic, Gose, Flanders, Berliner Weisse
Fermentation temperature: 21-24°C
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
Product replacements
73,00 złWildBrew SourPitch
Good for styles - Sour Ale
Type - Bacterium
Brand - Lallemand
Species - Lactobacillus
Type - DryWildBrew Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Sour Pitch produces a clean and balanced citrus flavour profile typical of both traditional and modern sour beer styles.
73,00 złMore
46,00 złThe Yeast Bay WLP4682 Lactobacillus Blend
Good for styles - Sour Ale
Type - Bacterium
Brand - The Yeast Bay
Attenuation - Low
Species - Lactobacillus
Type - LiquidThe Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU).
46,00 złMore
36,90 zł Out of stockWhite Labs WLP672 Lactobacillus Brevis
Good for styles - Lambic
Good for styles - Flanders
Good for styles - Sour Ale
Good for styles - Berliner Weisse
Type - Bacterium
Brand - White Labs
Alc. Tolerance (ABV) - 10%
Species - Lactobacillus
Type - LiquidThis 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).
36,90 złMore Out of stock
44,90 zł Out of stockOmega Yeast OYL-605 Lactobacillus Blend
Good for styles - Berliner Weisse
Good for styles - Sour Ale
Good for styles - Lambic
Type - Bacterium
Brand - Omega Yeast
Species - Lactobacillus
Type - LiquidA Lactobacillus brevis and plantarum blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range.
44,90 złMore Out of stock
You don't know how to calculate the ingredients for your beer?
Use our innovative calculator!
Do you want to keep a diary of your work?
This tool is for you!
COPYRIGHT 2020 Twój Browar ALL RIGHTS RESERVED Design and implementation dih.pl
