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WLP677 LACTOBACILLUS DELBRUECKII
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in Lambics, Berliner Weisse, Sour Brown Ales and Gueze.
Attenuation: 75-82%
Fermentation: High
Fermentation: 21-24°C
Flocculation: Low
Alcohol Tolerance: Medium (5-10%)
Use: a vial of 23 liters of beer. For beers with higher original gravity of 1050 we recommend two vials or the preparation of a starter in 1 liter of water. For initial density greater than 1070 we recommend 3 vials or the preparation of a starter in 2 liters of water.
Store in refrigerator
Da consumare preferibilmente entro: 10-6-23
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in Lambics, Berliner Weisse, Sour Brown Ales and Gueze.
Attenuation: 75-82%
Fermentation: High
Fermentation: 21-24°C
Flocculation: Low
Alcohol Tolerance: Medium (5-10%)
Use: a vial of 23 liters of beer. For beers with higher original gravity of 1050 we recommend two vials or the preparation of a starter in 1 liter of water. For initial density greater than 1070 we recommend 3 vials or the preparation of a starter in 2 liters of water.
Store in refrigerator
Da consumare preferibilmente entro: 10-6-23
COME FARE UNO STARTER