Yeast
Lactobacillus brevis — White Labs
White Labs
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- White Labs
- Product code
- WLP672
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 21–42 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
Description
Lactobacillus brevis for kettle souring or traditional souring, happy anywhere from 21 °C up to 42 °C. Keep the wort's IBU low and hold it warm.