Lactobacillus Bacteria

Strain: WLP677
Lab: White Labs
Attenuation: 78.5%
Flocculation: 0
Temperature Range: 70 - 75 F
Alcohol Tolerance: 12%

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