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Why Brewers Choose OYL-218
malt-forward beers with subtle fruitiness and moderate flocculation
Strong use in mixed fermentation: Works well in projects where the culture is expected to shape the beer over time
While it’s normal for the ice pack to melt during transit
split batches
Lactobacillus brevis | White Labs WLP672 Yeast blichmann Why Brewers Choose OYL-218White Labs WLP672 Lactobacillus brevis Robust Sour Bacteria for Kettle and Mixed Ferments Produce Cleaner, Faster Sour Beers with Next Generation L. brevis White Labs WLP672 Lactobacillus brevis is a rod shaped lactic acid bacteria optimized for traditional and kettle souring techniques. This single strain culture produces higher lactic acid than L. delbrueckii, achieving clean, sharp sour profiles without off flavors. It performs best at 70107 F