You are here

WLP677 Lactobacillus delbrueckii Bacteria

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Jump To: Reviews | FAQs>

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

Berliner Weisse

By: squiresks | Date: Oct., 12th 2014 | Beer(s) Brewed: Berliner wiesse

Brewed a berliner with a slightly higher than normal OG at 1.045 fermented with only WLP677 for 4 weeks. Very light very sour nice lemony flavor. Make sure you keep it closed in the presence of oxygen this can get really nasty but in a closed clean fermentation its great. Not sure about the true amount of alcohol but it tastes great! FG 1.008

WLP 677

By: Mark | Date: Feb., 25th 2014 | Beer(s) Brewed: Several sours

Does this bacteria contain yeast? In other words - if pitched into wort without anything else - will it produce alcohol?

Soft acidity, almost indedectable without ph reading

By: Daniel Brese | Date: Nov., 6th 2013 | Beer(s) Brewed: Berliner Weisse

I have used this strain twice, once in a tart witbier and once in a Berliner weisse. Both exhibited a soft acidity barely detectable without a pH reading. Both beers had a pH of 3.1-3.6 and neither tasted significantly sour, just refreshing and dry. Both were also fermented with Brett Trois (WLP 644). The Brett may have metabolized the lactic acid, but I am doubtful that it could have such a significant effect. Best used for adding acidity where tartness is not an objective.

Frequently Asked Questions

Characteristics

Attenuation75-82%

FlocculationLow

Optimum Ferment Temp.70-75°F

Alcohol ToleranceMedium-high

WL News:

How We Make Yeast

Friend / Follow:

FacebookTwitterRSS