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White Labs WLP672 Lactobacillus brevis
White Labs WLP672 Lactobacillus brevis
White Labs WLP672 Lactobacillus brevis - A rod-shaped lactobacillus bacteria used for souring beers. Typically will produce more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!

Includes Free Ice Pack

We highly recommend adding a Metallic Insulated Yeast Mailer when buying liquid yeast. The mailer keeps your yeast cold for an additional 24 hours. It can safely hold up to 4 yeast and ice packs. We only guarantee yeast that is shipped using these mailers.
Click HERE for yeast mailer.
Price: $9.49

Availability: Usually Ships in 24 Hours


White Labs WLP672 Lactobacillus brevis

Attenuation: 80% - 80%
Flocculation: Low
Ideal Fermentation Temperature: 0°F - 0°F
Alcohol Tolerance: Medium

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Metallic Insulated Yeast Mailer - 9" X 12"
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Metallic Insulated Yeast Mailer - 9" x 12"

Average Customer Review: Average Customer Review: 1 of 5 1 of 5 Total Reviews: 1 Write a review.

  0 of 1 people found the following review helpful:
1 of 5 Just use grain January 11, 2017
Reviewer: Ryan from Edmonton, AB Canada  
Purchased this strain as I can't blanket in my kettle. I wanted a pure culture. 50/50 wheat malt to 2 row mash that was mashed at 65C for 60 mins and mashed out at 70C. Brought to a boil for 2 mins (no hops added just to pasturize the wort)  and chilled to 41C confirmed with 2 thermometers (PID and digital).  Brought vile to room temp for 5 hours as per direction and pitched and covered with plastic wrap and kettle lid to prevent oxygen exposure. Temp controller kept kettle at 41C. At 24 hours no change to Ph or SG (was worried that maybe it was contaminated with yeast due to other posts and comments I read after I purchased).  Ended up tossing a handful of grain in to get the lacto (didn't want to do this in the first place in fears of other bugs and the reason i purchased this culture). Soured down to a Ph of 3.24 in 24 hours after pitching grain. This was my first time using white labs. Typically use wyeast. Not sure if I'll use whitelabs again.

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