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WLP672 Lactobacillus brevis

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Quick Overview

This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques.

WLP672 Lactobacillus brevis

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This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).
Additional Information
Manufacturer White Labs
Flocculation: Low
Attenuation: NA
Temperature Range: Below 40°C (107F)
Alcohol Tolerance: 10% ABV
Shipping Group STANDARD
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