WLP672 Lactobacillus Brevis - 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 is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).

Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale
Attenuation - 80%
Flocculation – Low
Optimum Ferment Temp. - 70-75°F
Alcohol Tolerance - 5-10%