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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“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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