WLP672 Lactobacillus brevis

WLP672 Lactobacillus brevis

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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 Wednesday*
*Orders placed by Friday mornings will be received by Friday the following week If in stock at White Labs*

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Availability: Core
Attenuation: 0 - 0%
Flocculation: Low
Alcohol Tolerance: Medium (5 - 10%)
Optimal Fermentation Temperature: 0 - 0°F