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White Labs WLP677 Lactobacillus Delbrueckii bacteria

White Labs WLP677 Lactobacillus Delbrueckii bacteria

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This lactic acid bacteria produces moderate levels of acidity and sour flavours found in lambics, Berliner Weiss, sour brown ale and gueuze. Source: N/A

Attenuation: 75-82%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°F
Alcohol Tolerance: Medium-High

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