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WLP677 Lactobacillus Delbrueckii - White Labs Yeast
WLP677
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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
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Availability California - In Stock
Pennsylvania - In Stock
Weight 0.25LBS
Community Q&A

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Why did you choose this?
MoreFlavor Store
Gose
Alexander M G on Apr 24, 2018
Gose
Alexander M G on Apr 24, 2018
I want to make things sour
I want to make things sour
Reviews

4.6 / 5.0
13 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
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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
3 months 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
7 months 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
Good bug!
I used this for a berliner weisse and it did the trick perfectly. I pitched this without saacch and let it ferment for 4 days at 70 degrees with only cheese cloth covering the hole in the fermenter. Then I added yeast and dropped the temperature. Worked like a charm!
May 28, 2013
Makes great Berliner Weisse
I have used this quite a few times to make Berliner Weisse. The first time was with a blend of Kolsch yeast and the second was with California Ale yeast. Both were great, but the kolsch blend got rage reviews from some German natives.
May 28, 2013