WLP672 Lactobacillus brevis
Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!
Attenuation: 70 - 80%
Flocculation: low
Optimum fermentation temperature: below 40°C (below 107°F)
Alcohol Tolerance: Medium (5-10 %)
* Source: White Labs Inc.
Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!
Attenuation: 70 - 80%
Flocculation: low
Optimum fermentation temperature: below 40°C (below 107°F)
Alcohol Tolerance: Medium (5-10 %)
* Source: White Labs Inc.
Product weight: | 0,09 Kg |
Contents: | 0,04 l |