Lactobacillus brevis TYB282 | White Labs WLP4681 all-yeast layered fruit

layered fruit

Fermentation Temperature Range: 52°F – 58°F (11°C – 14°C)

Bring Belgian Complexity to Your Ales with a Unique Vault Strain

Attenuation: 80% – 90%

Wild and sour specialty beers

Lactobacillus brevis TYB282 | White Labs WLP4681 all-yeast layered fruitWhite Labs WLP4681 Lactobacillus brevis TYB282: High Lactic Production, Low Hop Tolerance Create Clean, Tart Sour Beers with a Classic Lacto Strain White Labs WLP4681 Lactobacillus brevis TYB282 is a pure culture strain isolated from a traditional mixed fermentation and known for producing clean, high levels of lactic acid. It is well suited for brewers looking to kettle sour or pre acidify wort before yeast fermentation. With its minimal hop