ATTENUATION :
N/A% - N/A%
ALCOHOL TOLERANCE :
Varies
FERMENTATION TEMPERATURE :
70° - 110° F
21° - 43° C
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
Suggested to keep wort under 20-30 IBUs
For primary fermentation pitching rates, see our Kettle Sour Blog
For secondary fermentations, 1L per 2-3BBLs is suggested
- Part No: WLP677
- Part Name: Lactobacillus delbrueckii
- Category: Yeast
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- Type: Core
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