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*
**Back-orders placed by end of day Monday will be received on Friday**

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