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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.

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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




Optimum Ferment Temp.70-75°F

Alcohol ToleranceMedium-high

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