WLP677 Lactobacillus Delbrueckii - Next Generation

Now with more yeast, you get double the pitch. PurePitch® Next Generation is designed to pitch at a rate of 7.5 million cells/mL per 5 gallons/19 liters, a commercially recommended pitching rate for standard ale ranges. PurePitch® Next Generation has an improved proprietary film designed specifically for White Labs and allows for one-way off-gassing to reduce product inflation and deliver higher yeast health and longer shelf life.

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueuze.

Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale
Attenuation - 75-82%
Flocculation – Low
Optimum Ferment Temp. - 70-75°F
Alcohol Tolerance - Medium-high