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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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?
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