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Lactobacillus Delbrueckii

Wyeast Labs



Type: Ale

Form: Liquid

Best For: Belgian gueze, lambic, sour brown ales, and Berliner Weisse.

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 Average Attenuation: 67.00 %
Flocculation: Medium
Min Temperature: 60.0 F
Max Temperature: 95.0 F

Notes: Lactic acid bacteria isolated from Belgium. Produces mild acidity and sourness found in many types of Belgian beers. Always used in conjunction with S. Cerevisiae and wild yeasts.

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