White Labs · Lactobacillus Brevis WLP672
- 21.0 – 35.0°C
White Labs' Lactobacillus Brevis (WLP672) is a liquid culture of brett or bacteria that produces a unique and sour flavor profile. It has an attenuation of 80% and low flocculation, and is tolerant to low levels of alcohol. This strain ferments best at temperatures between 21.0-35.0 °C, allowing it to produce the desired sour characteristics without the need for extended aging or additional additives. Lactobacillus Brevis (WLP672) can be used in a variety of styles, including sours, berliner weisse, goses, lambics, and fruit beers.