13,594
edits
Changes
→White Labs
| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
|-
| WLP 630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and Lactobacillus
|-
| 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