LC070
Lactobacillus delbreuckii
- Fermentation: top
- Temperature Range: 21 - 24°C
- Attenuation: 75 - 82 %
- Flocculation: low
- Alcohol Tolerance:
5 - 10
% ABV
- Strain Profile: Produces moderate levels of acidity and sour flavors.
- Recommended Styles:
Berliner Weisse, Flanders Brown, Flanders Red, Geuze, Gose, Lambic
- Similar Strains: WLP677 Lactobacillus delbreuckii Bacteria
LC068
Lactobacillus brevis
- Fermentation: top
- Temperature Range: 0 - 40°C
- Attenuation: 0 %
- Flocculation: very low
- Alcohol Tolerance:
5 - 10
% ABV
- Strain Profile: Produces moderate levels of acidity and sour flavors. Produces more lactic acid than Lactobacillus delbreickii
- Recommended Styles:
Berliner Weisse, Flanders Brown, Flanders Red, Geuze, Gose, Lambic
- Similar Strains: WLP672 Lactobacillus brevis
LC066
Pediococcus damnosus
- Fermentation: top
- Temperature Range: 27 - 29°C
- Attenuation: 65 %
- Flocculation: very low
- Alcohol Tolerance:
8 - 12
% ABV
- Strain Profile: Produces moderate levels of acidity and sour flavors though lactic acid production. Also produces high levels of diacetyl
- Recommended Styles:
Flanders Brown, Lambic
- Similar Strains: WLP661 Pediococcus damnosus