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White Labs - Lactobacillus delbrueckii
WLP677

White Labs - Lactobacillus delbrueckii

In Stock
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60 day no hassle return policy. Details
Description

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

For best results we always recommend ordering an ice pack with your liquid yeast.

Item # WLP677
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.25 LBS
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MoreFlavor Store
psh wouldn't you like to know
Landyn B on Apr 29, 2020
Brewing a sour with lacto up front and aging on brett
Alvin W on Jan 3, 2019
psh wouldn't you like to know
Landyn B on Apr 29, 2020
SOUR
taylor w on Mar 31, 2020
Brewing a sour with lacto up front and aging on brett
Alvin W on Jan 3, 2019
Gose
Alexander M G on Apr 24, 2018
I want to make things sour
SOUR
taylor w on Mar 31, 2020
Gose
Alexander M G on Apr 24, 2018
Reviews

4.4 / 5.0
15 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
10
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1
Not a pure culture
I had a 15 point drop in my SG after 9 days of kettle souring. The beer never really got sour either. I don't have a PH meter yet so I don't know what the PH difference was, but the taste was not any more sour than pineapple juice. I going to ferment and finish the beer as planned and see how it turns out. I won't be using this product again.
May 26, 2020
Purchased
2 months ago
Response from MoreFlavor
Hey so sorry about your experience. The White Labs recommended pitch for kettle souring is 25ml per gallon of wort. The pure pitch packages have 40ml in them, so you would get the best results with 1 package for every 2 gallons of wort.

The Wyeast packages do have a much higher cell count and we've had very good results doing kettle sours with their products instead.

Please give us a call at 1-800-600-0033 or email us at info@moreflavor.com so that we can assist you. Let them know I sent you and they will do everything they can to get your next kettle sour batch all set up for you. We are always here to help. Cheers!
May 26, 2020
Malcolm MB
Just inoculate it.....
April 21, 2019
Purchased
1 year ago
Good level of tartness
Produced a good level of tartness by giving it a one day head start on the ale yeast used to finish it off.
May 9, 2018
Purchased
over 2 years ago
My own fault
Most available resources, including White Labs itself, disclose that this strain may contain yeast and thus isn't ideal for kettle souring. Nonetheless, I forged ahead and tried kettle souring a Gose. Big surprise when three days later there was significant krausen and my gravity had dropped precipitously, thus ruining a batch. The mistake was my own and I still give it five stars for performing exactly as advertised.
January 23, 2018
Purchased
over 2 years ago
Fermenting well straight from vial
Pitched the bacteria alone into the wort straight from vial; fermenting very well with a head of krausen in less than 24 hours. Will pitch the Kolsch yeast after a few days to finish the Berliner Weisse.
May 23, 2016
Never got the sour I was looking for...
I tried this product and did not get the sour I was looking for in my Berliner. It may have been user error. I used a starter for the yeast, but not the bug, and pitched both at the same time.

Next time I will pitch the bug first, at a higher temp, and then slowly lower the temp over a few days and pitch yeast second.
May 6, 2015
Good n sour
Made a berliner wiesse recently, Used this as the only primary yeast/bacteria to ferment, racked into secondary very sour, what I am looking for, currently aging on bret.
May 5, 2015
Gets right to work
I used a starter of Apple Juice for my Berliner. I was limited on time so it only sat for 2 days at 100F. I pitched the whole starter into my wort and left it at higher temps (around 90-100F) for a couple days before cooling and pitching my clean strain. I had some really good activity after about 12 hours.
May 23, 2014
Lacto is great
This strain is great. Let it set at 104 degrees for a week before pitching the main yeast. It was put in a 5% ale and it came out at the perfect sourness.
May 1, 2014
More Sour!
We used WLP 630 and did not get enough sour in our Berliner Weisse. We bought one of these for the next batch and just pitched it in after our Hefeweizen was well underway.

After just a few days in the fermenter, we had more sour than two weeks on WLP 630 alone.
May 28, 2013