This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107F (40C).
*We receive weekly shipments direct from White Labs every Monday*
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White Labs Yeast Pitch Calculator
Availability: Core
Attenuation: 0 - 0%
Flocculation: Low
Alcohol Tolerance:
Medium (5 - 10%)Optimal Fermentation Temperature:
0 - 0°F