Lactobacillus brevis | White Labs WLP672 Yeast
White Labs WLP672 Lactobacillus brevis – Robust Sour Bacteria for Kettle and Mixed Ferments
Produce Cleaner, Faster Sour Beers with Next-Generation L. brevis
White Labs WLP672 Lactobacillus brevis is a rod-shaped lactic acid bacteria optimized for traditional and kettle souring techniques. This single-strain culture produces higher lactic acid than L. delbrueckii, achieving clean, sharp sour profiles without off-flavors. It performs best at 70–107 °F (21–42 °C) and is suitable for low-IBU worts. With low flocculation and attenuation around 80%, WLP672 is perfect for Berliner Weisse, Flanders-style ales, Lambics, wild specialties, and mixed fermentation beers.
Key Characteristics:
- Attenuation: ~80%
- Flocculation: Low
- Alcohol Tolerance: Medium (≈5–10% ABV)
- Fermentation Temp: 70–107 °F (21–42 °C)
Perfect for Brewing:
- Berliner Weisse
- Flanders Red or Brown Ale
- Lambic & Gueuze
- Wild Specialty Beers
- Kettle Soured Beers
Why Choose WLP672 Lactobacillus brevis?
- High Acid Output: Sours more intensely than L. delbrueckii.
- Clean Profile: Sharp acidity with minimal unwanted flavors.
- Wide Temp Range: Effective from 70–107 °F in varied fermentation methods.
- Flexible Use: Works solo or in blended fermentation regimes.
Enhance Your Brewing Process
Maintain clarity in sour beers by adding White Labs Brewzyme. Use White Labs Zinc Buddy to support microbial health during mixed fermentations.
Our Commitment to Culture Health
At SoCal Brewing Supply, all cultures are stored with constant temperature monitoring to ensure maximum viability and purity. For shipping, we recommend adding an ice pack and insulated envelope—melting ice helps buffer cultures against extreme heat during transit.
Looking for more sour and wild cultures? Browse our full White Labs yeast & bacteria collection here.
Brew intensely sour beers with confidence using White Labs WLP672 Lactobacillus brevis—a high-performance, clean souring solution for your next project.