Description
White Labs WLP677 Lactobacillus Delbrueckii yeast
This lactic acid bacteria produces moderate levels of acidity and sour flavours found in lambics, Berliner Weisse, sour brown ales and gueuze.
White Labs suggests to keep wort under 20-30 IBUs
Flocculation: Low
Attenuation: N/A
Temperature: 21 – 43°C
Alcohol Tolerance: Varies
Diastatic (STA1): No
Flavour Profile:
Suitable Beer Style: Berliner Weisse, Flanders Red Ale, Lambic, Wild Specialty Beer
Availability: Always
Possible Substitutes
