Lactobacillus Delbrueckii Bacteria - WLP 677
WLP677 Lactobacillus Delbrueckii is a fascinating and versatile strain of lactic acid-producing bacteria that can be employed in a broad range of beer styles.
Most commonly found in Berliner Weiss recipes as a secondary fermentation agent after Saccharomyces carry out the primary. This particular strain of Lactobacillus can make Lambics, Flanders Reds and Browns, Geuze, Farmhouse Ales, Gose, and other sour beer styles.
It works great both on its own and in conjunction with yeast and bacteria used for producing various sour beers and wild fermentations.
|Description||When used on its own WLP677 Lactobacillus Delbrueckii tends to contribute very mild sourness and will take a long period of time to complete fermentation. It is generally recommended for obtaining a nice dry finish to the beers without making them overly tart or astringent.
Take note, however, that exclusively Lactic fermentation requires a very tight seal on the fermentation vessel and very low levels of oxygen in the wort to produce the best results.
When used right WLP677 can produce very interesting and complex beers with a nice refreshing dryness to them.
|Attributes:||Attenuation: 75% - 82%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 70°F - 75°F