Please help us keep the lights on | Lactobacillus BacteriaStrain: WLP677Lab: 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. |