Description

White Labs WLP672 Lactobacillus brevis PurePitch Next Generation Yeast

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. Recommended beer styles include Flanders Red Ale, Berliner Weisse, Lambic, and Belgian Specialty Ales.

The shelf-life of White Labs PurePitch is 4-6 months from the QC-release date labeled on the package. As a result of the proprietary dual-layer film, yeast are able to remain in excellent condition with high viability and performance.

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Ideal Temperature Range: 70-107°F (21-42°C)
Attenuation: N/A
Flocculation: Low
Alcohol Tolerance: Varies
Similar Strains:
Yeast Amount: 126-196 billion cells per package