White Labs WLP672 Lactobacillus Brevis
Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!
| Attenuation | NA |
| Flocculation | NA |
| Optimum Fermentation Temp. | 85°F+ |
| Alcohol Tolerance | NA |
| Laboratory | White Labs |
| More Info | http://www.whitelabs.com |
