WLP672 Lactobacillus brevis

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*

White Labs Yeast Pitch Calculator

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