White Labs WLP672 - Lactobacillus Brevis

General Use of Bacteria for Kettle Souring/Quick Souring methods:
- Generally 1L per 2-3BBLs is necessary for quick souring within 48-72 hours
- The higher the pitching rate, the faster the souring
- Anaerobic environment is preferred for Lactobacillus
- Temperatures ranging from 80-95°F (26-35°C) are optimal for most Lactobacillus
strains. See reference guide for strain specifics.
- Wort production needs to be very clean

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