A homofermentative lactobacillus bacteria that produces a clean lactic sourness. Widely used for kettle sours and mixed culture primary fermentations. Optimal temperature is 110°F for kettle souring.
![LactobacillusDelbrueckii_Bacteria-icon](https://brewingscience.com/wp-content/uploads/2018/12/LactobacillusDelbrueckii_Bacteria-icon.png)
Lactobacillus delbrueckii
Temp Range: 110-115 °F
ABV: 0%
STA1: Negative