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White Labs WLP677 Lactobacillus Delbrueckii Bacteria
- Expiration date: 2021-08-30
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.
High availability
6 Items
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
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