WLP677 White Labs Lactobacillus Bacteria

WLP677 Lactobacillus bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Attenuation: 75-82%
Flocculation: Low
Optimum Ferment Temp: 70-75°F
Alcohol Tolerance: Medium-high

We send out our liquid yeast on Mondays and include a cold pack during warm months to ensure freshness.

We can special order any White Labs strain, just call us (608-257-0099) or e-mail us (wineandhop@gmail.com) and we'll get it ordered for you.

Check out more information on White Labs.