White Labs PurePitch - WLP677 Lactobacillus Delbrueckii

White Labs PurePitch WLP677 Lactobacillus Delbrueckii: This lactic acid bacterium produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.

Suggested to keep wort under 20-30 IBUs

Recommended For: Berliner Weisse, Flanders Red Ale, Lambic, & Wild Specialty Beer

Attenuation: NA

Flocculation: Low

Optimum Fermentation Temp: 70 - 110F (21 - 43C)

Alcohol Tolerance: Varies

Concerned about shipping? Don`t be! We ship all of our liquid yeast with ice packs during the warmer months.

White Labs NEW PurePitch has improved shelf life through process improvements and laboratory analysis, White Labs monitor the glycogen content of the yeast cells to give them more energy when starting a fermentation.

Each PurePitch package pitches a consistent 7.5 million cells/mL.

PurePitch Next Generation features a breathable proprietary dual-layer film designed to allow for more effective off-gassing to reduce product inflation and deliver higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch Next Generation achieves an impressive five to seven-month shelf life. The cap allows for ease of use, no more scissors or fumbling with two-layer film, and the option to open and reseal for sampling or using partial pouches.

A QR code on each package directs you to all the information you need to make the best beer: the quality report of every lot, additional strain-specific information, data, and recipes. ?White Labs is the industry leader in quality with the same quality and care taken for every culture, including proprietary qPCR methods (developed with Invisible Sentinel) for higher limits of detection. The online pitch rate calculator will recommend the right amount of yeast for a foolproof fermentation or allow you to customize the amount based on your desired pitching rate.