Lactobacillus Bacteria

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
 AverageRange
Attenuation78.5%
75 - 82%
Temp range72.5°
70 - 75°
Tolerance12% ABV
12% ABV

Start the discussion:


Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
Got some feedback? Help me make this better!