Lactobacillus Brevis WLP672
White Labs Lactobacillus Brevis (WLP672) is actually a rod-shaped Lactobacillus bacteria. It is used to sour beers through either traditional souring methods or kettle souring techniques. This particular strain typically produces more lactic acid than other White Labs strains like WLP677 Lactobacillus delbrueckii, which can make it the ideal candidate to any sour program. The recommended usage is below 107F.
WLP672 is well suited in a variety of styles including: Berliner Weisse, Flanders Brown, Flanders Red, Geuze, Gose, and Lambic.
Alcohol Tolerance: Medium (5-10%)
Optimum Fermentation Temperature: 0 - 0F