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 |