Lactobacillus brevis

Produces a tart, sour flavor reminiscent of pineapple and granny smith apple. Creates more lactic acid at higher temperatures and in low hop worts.



Attenuation %


IBU Tolerance


Temp Range °F


Alcohol Tolerance


Equivalent Strains x

BSI: Lactobacillus brevis  
White Labs: WLP-672  
Wyeast: 5223  

X All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.

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