White Labs: WLP672 / Lactobacillus Brevis

White Labs: WLP672 / Lactobacillus Brevis

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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).

Alcohol: 5 10%

Flocculation: Low