| Egenskap | Värde |
|---|---|
| Temp | 30–45°C |
| Attenuation | 5–15% |
| Flockning | Låg |
| Alkoholtolerans | 3% |
| Typ | Vild/Brett |
| Labb | Wyeast |
| Produkt-ID | 5335 |
Lactobacillus delbrueckii for kettle souring and Berliner Weisse. Fast lactic acid production at 35+ °C. Produces clean tartness without funk.