White Labs WLP677 Lactobacillus Bacteria Best Before Feb 18

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This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

 

Attenuation 75-82%

Flocculation Low

Optimum Ferment Temp. 70-75°F

Alcohol Tolerance Medium-high

 

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