This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program.

Suggested to keep wort under 5-10 IBUs. Recommended usage is below 107°F (40°C).

Characteristics:

Berliner Weisse
Flanders Red Ale
Lambic
Wild Specialty Beer