Lactobacillus brevis TYB282 | White Labs WLP4681
If this yeast is on sale at 40% off, it’s likely nearing its expiration date—but don’t worry! It’s still highly viable and a great way to save on your brew.
Yeast Specifications:
- Manufacturer: White Labs
- Yeast Type:
- Attenuation:
- Flocculation:
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White Labs WLP4681 Lactobacillus brevis TYB282: High Lactic Production, Low Hop Tolerance
Create Clean, Tart Sour Beers with a Classic Lacto Strain
White Labs WLP4681 Lactobacillus brevis TYB282 is a pure culture strain isolated from a traditional mixed fermentation and known for producing clean, high levels of lactic acid. It is well-suited for brewers looking to kettle sour or pre-acidify wort before yeast fermentation. With its minimal hop tolerance and slow growth, it’s best used in low IBU worts and under warm fermentation conditions. WLP4681 helps produce vibrant sourness while avoiding acetic acid or funky off-flavors.
Key Characteristics:
- Species: Lactobacillus brevis
- Preferred Usage: Kettle souring or pre-fermentation acidification
- pH Range: Active below 4.5 pH
- Hop Tolerance: Low – keep IBUs minimal
- Fermentation Temp Range: 85°F – 95°F (29°C – 35°C)
Ideal for Brewing:
- Berliner Weisse
- Gose
- Kettle Sours
- Quick Sours
- Low-IBU Experimental Sours
Why Choose WLP4681 Lactobacillus brevis TYB282?
- Fast Acidification: Produces clean, bright lactic acidity in as little as 24–48 hours
- Classic Sour Character: Produces little to no funk, acetic acid, or unwanted byproducts
- Low Hop Tolerance: Best for low-bitterness wort, ideal for precision souring
Enhance Your Brewing Process
While L. brevis doesn’t require oxygen or traditional yeast nutrients, controlling your souring temperature and IBU levels will optimize its acid production. This culture is not intended for long-term fermentation or blending in highly hopped beers.
Our Commitment to Yeast Health
At SoCal Brewing Supply, all White Labs cultures are refrigerated with 24/7 temperature monitoring to ensure viability and peak performance. We strongly recommend adding an ice pack and insulated mailer for shipping, especially in warmer months. Melted ice packs are normal and help reduce thermal shock in transit.
Browse our full White Labs Yeast Collection here.
Use WLP4681 Lactobacillus brevis TYB282 to build tart, expressive sours with predictable acid development and clean, lactic-driven profiles.