Corvallis Brewing Supply

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White Labs 677 - Lactobacillus Delbrueckii Bacteria

7.00
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White Labs 677 - Lactobacillus Delbrueckii Bacteria

7.00

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.

Attenuation: 75.00-82.00

Flocculation: Low

Alcohol Tolerance: Medium (5 - 10%)

Optimum Fermentation Temperature: 70.00-75.00

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This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.

Attenuation: 75.00-82.00

Flocculation: Low

Alcohol Tolerance: Medium (5 - 10%)

Optimum Fermentation Temperature: 70.00-75.00