White Labs - WLP677 Lactobacillus Delbrueckii

Lactobacillus Delbrueckii Bacteria: This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics Berliner Weiss sour brown ale and gueze.

Attenuation: N/A

Flocculation: N/A

Optimum Fermentation Temperature: N/A

Alcohol Tolerance: N/A

Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons hence the term `pitchable yeast.` Each vial is equivalent in cell count to a pint starter or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70¡F. If a faster start is desired or if initial gravity is over 1.070 we recommend a 1-2 pint starter be made.