13,591
edits
Changes
→White Labs
| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
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| WLP630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and ''Lactobacillus '' (does not contain ''Brettanomyces'') <ref>[https://www.whitelabs.com/yeast-bank/wlp630-berliner-weisse-blend "WLP630 Berliner Weisse Blend". White Labs website. Retrieved 08/20/2018.]</ref>.
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| WLP665 Flemish Ale Blend || 80-85 || Med || 65-80 || Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix