We strongly recommend you choose express post for all White Labs products.
WLP693 – Lactobacillus plantarum.
This lactic acid bacteria produces moderate levels of acidity and sour flavours found in Lambics, Berliner Weiss, sour brown ale and Gueze.
Attenuation: 75 – 82%.
Temperature Range: 21°C – 24°C.
Alcohol Tolerance: 5 – 10% ABV.
If there is a specific White Labs yeast that you want and we don’t have it in stock it can be specially ordered in for you. It will take approximately 2 to 3 weeks for stock to arrive from the USA.