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    Product Details

    • 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

    Weight0.2 lbs
    Dimensions5.75 × 0.75 × 1 in