This newly released souring bacteria is a direct competitor to Wyeast’s 5223-PC Lactobacillus brevis strain.
White Labs WLP672 Lactobacillus brevis
“Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!”
If it is indeed similar to the Wyeast product, this strain is tolerant of higher IBU worts and it produces alcohol during fermentation.
Attenuation – 80%
Flocculation – N/A
Optimum Ferment Temp. – N/A
Alcohol Tolerance – N/A
This is likely to be a regular strain provided there is sufficient demand for it.