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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Reviews

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

More Sour Than I Thought

By: Sechelter | Date: Jul., 25th 2016 | Beer(s) Brewed: Berliner Weisse

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.

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