Lactobacillus Delbrueckii

Wyeast Labs

4335

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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