This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
- Source: White Labs
- Strain: WLP677
- Flocculation Low
| Average | Range | |
|---|---|---|
| Attenuation | 78.5% | |
| Temp range | 72.5° | |
| Tolerance | 12% ABV |