• 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