WLP672 Lactobacillus Brevis

Description

White Labs WLP672 Lactobacillus brevis is lactic acid bacteria for controlled beer souring. Operating at wide range 60-95°F (15-35°C), produces lactic acid over 1-2 weeks. Creates clean sour character with minimal acetic acid (vinegar) production. Use in conjunction with Saccharomyces yeast for complete fermentation—bacteria produces acid, yeast produces alcohol. Moderate souring intensity. Can be used for kettle souring or mixed fermentation. Requires careful sanitation to prevent cross-contamination. Ideal for Berliner Weisse, Gose, American Wild Ale, lambic-style, Sour IPA. Perfect for brewers wanting controlled souring without wild fermentation unpredictability. More traditional approach than bioengineered sour yeasts.