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White Labs WLP677 Lactobacillus Delbrueckii is a lactic acid bacteria which produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale, and Gueuze.
Attenuation: 75-82%
Flocculation: Low
Optimum Fermentation Temperature: 70-75F
Alcohol Tolerance: Medium-high (8 - 12%)
