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| Property | Value |
|---|---|
| Temp | 30–45°C |
| Attenuation | 5–15% |
| Flocculation | Low |
| Alcohol tolerance | 3% |
| Type | Wild/Brett |
| Fermentation behavior | Wild / Brett |
| Lab | White Labs |
| Product ID | WLP672 |
Fast-souring Lactobacillus for kettle sours. Produces clean lactic acid tartness in 24-72 hours at 35-40 °C. Low alcohol tolerance — Sacch must be pitched after souring.