This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program.
Price is per package and includes an ice pack for shipping at no additional cost to keep your yeast cool during transit. Refrigerate as soon as you receive your order.
Fermentation Temperature: 21-42°C
From: White Labs, USA
More information on White Labs yeast can be found on our liquid yeast page.
