This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Reviews
Feedback and experiences from previous customers.
“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 ferm