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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 | Wyeast |
| Product ID | 5335 |
Lactobacillus delbrueckii for kettle souring and Berliner Weisse. Fast lactic acid production at 35+ °C. Produces clean tartness without funk.