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WLP673 Lactobacillus buchneri - White Labs Vault Limited Release

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Product details

WLP673 is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 80°-110° F


Additional information

SKU

YP673

Yeast Format Liquid
Min Attenuation

<5%

Max Attenuation

<5%

Min Fermenting Temp

80°F

Max Fermenting Temp

110°F

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WLP673 Lactobacillus buchneri - White Labs Vault Limited Release

WLP673 Lactobacillus buchneri - White Labs Vault Limited Release