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.
Feedback and experiences from previous customers. Want to leave a review of your own?
“More Sour Than I Thought”
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.
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
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”
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.
Optimum Ferment Temp.70-75°F