WLP669 Lactobacillus paracollinoides

This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used for secondary fermentation to produce acidity in aging beer styles.

*Vault Strain, depending on availability at White Labs minimum quantity may be 1.75L and may take up to 21 days to produce if not in stock.* 

*We receive weekly shipments direct from White Labs every Wednesday*
*Orders placed by Friday morning will be received by Friday the following week if available at White Labs*

Availability: Vault
Attenuation: 0- 0%
Flocculation:
Alcohol Tolerance:
Optimal Fermentation Temperature: 0 - 0°F