Lactobacillus Bacteria White Labs
WLP677
Species : Souring Bacteria Fermentation Temp Range (°F) : 70-75 Apparent Attenuation Range (%) : 75-82 Flocculation : Low Alcohol Tolerance : up to 10%
Pitching/Fermentation : General Use for Secondary Fermentations:- Souring will need maturation times around 3+ months- Low sugar requirements will be necessary for these organisms to produce acidity- Organisms will have a difficult time growing in environments below a pH of 3.5
General Use of Wild Yeast for Primary Fermentation:- General brewing pitch rates apply for primary fermentation- Fermentation timeline will be slower – closer to 15-21 days depending on the strain
General Use of Bacteria for Kettle Souring/Quick Souring methods:- The higher the pitching rate, the faster the souring- Anaerobic environment is preferred for the bacteria- Temperatures ranging from 80-95°F (26-35°C) are optimal for most Lactobacillus strains- Wort production needs to be very clean- Low amount of fermentation from yeast may occur during the souring process- The majority of the Lactobacillus will be killed after boiling.
Notes : This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
Best Styles : Berliner Weiss, sour brown ale and gueze
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us. Liquid Yeast Substitution : n/a Dry Yeast Substitution : n/a
- White Labs Lactobacillus Delbrueckii WLP677 Liquid Yeast
- Yeast For Berliner Weiss, sour brown ale and gueze
- Includes Heat Shield Bag & Ice Pack
- For Lagers buy 2 packs or make a starter
- For Ales with O.G. > 1.065 buy two packs or make a starter
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