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| Egenskap | Värde |
|---|---|
| Temp | 30–45°C |
| Attenuation | 5–15% |
| Flockning | Låg |
| Alkoholtolerans | 3% |
| Typ | Vild/Brett |
| Jäsningsbeteende | Vild / Brett |
| Labb | White Labs |
| Produkt-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.