NOTE: All Whitelabs shipments must be packed with enough ice to keep the yeast cool until it reaches it’s destination. Before checkout, please add a minimum of two ice packs to your order. Whitelabs shipments will also need be sent by Express Post if being shipped outside the Sunshine Coast, Wide Bay or Capricornia areas. Remember this is a living organism that will be damaged by extended or repeated periods of warm temperatures.
This lactic acid bacteria produces moderate levels of acidity and sour flavours found in lambics, Berliner Weiss, sour brown ale and gueze.
Characteristics:
Attenuation: 75-82%
Flocculation: Low
Optimum Ferment Temp: 70-75°F
Alcohol Tolerance: Medium-high