Based on the previous reviews I was concerned how this bacteria would perform for a tart sour as is required for a Berliner Weisse. I mashed a 1.034 OG all-grain wort with 40% wheat and the remainder about 50:50 Pils malt and Vienna. This was boiled briefly with no hops (was concerned bout their impact on the bacteria), cooled to 103 F via a counter-flow chiller and pitched with WLP 677 from a 0.8 liter starter. I held heat till the ferment started and then let it drop freely to ambient, generally around 68 F. The primary ferment was vigorous. FG after a long secondary ferment was 1.006 and finished pH on a just-calibrated meter was 2.90
My conclusion: this is a very tart bacteria if allowed to ferment without competition from yeast or inhibition from hops. I sampled thru the process and anecdotally, I think much of the really tart flavor came during the slow secondary - it certainly seemed to become sharper later.
The flavor has a definite clean lemony edge typical of lactic and is not at all citric. I like it. I blended 1 part 5% ABV, 25 IBU wheat beer made with a brett yeast and very similar FG with 2 parts of this sour base for my Berliner and it came out very nicely. Final pH after blending and in-bottle carbonation w/ dextrose is 3.2 and its as tart as I like. I have my summer sour and a very workable lacto bacteria worthy of some future experimentation.
As a side note, I also use this bacteria to make ginger ale with the kids: boil sugar and ginger to taste, strain, mix with a lacto starter and then bottle in clean plastic bottles. It carbonates well (no over-charge yet but it also gets consumed quickly), is less alcoholic than yeast, the low pH helps deter infection and the flavor is very complimentary.