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  • This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques.
  • This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii.
  • This yeast is an ideal addition to any sour program.

 

Strain Type: Bacteria (Sour) | Flocculation: Low | Attenuation: N/A
Temperature Range: 70-107° F (21-42° C) | Alcohol Tolerance: Varies

Additional information

Weight 0.2 lbs
Dimensions 5.75 × 0.75 × 1 in
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