WLP677 Lactobacillus - experiences?

WelshPaul · Apr 5, 2013

http://www.brewuk.co.uk/store/ingredien ... lp677.html

Has anyone on these forums had any experience of using this to add sour/lambic-like flavours to their beer? I'm thinking of using it to make a sour raspberry or cheery beer and put it away for 9-12 months or so. Can anyone comment on flavours, development time, etc?

pittsy · Apr 7, 2013

i am interested in this sort of thing too as i may be trying a berliner weisse sometime . I've just used some acid malt , using that can help/aid to get a sour beer , 8% for a sour taste i've read.

Asalpaws · Apr 7, 2013

Hi Paul, guess your other post relates to this one. I find this stuff interesting as well. Not used that one before but used Wyeast Lambic Blend. Apparently a blend is more likely to give the result you want, my cherry kreik has been in the FV for about 7 months, only just added the cherries. Tasted it, very sour! Much more than other commercial kreik s I've tried, still nice though. If you end up buying a 23 L carboy make sure you make enough to minimize the head space, I only made 19 L which is a bit under filled, don't forget you will need some room for the fruit you put in. T

Asalpaws · Apr 7, 2013

Here's my sour monster:

WelshPaul · Apr 7, 2013

Yes, I was planning on using a yeast as well rather than just ferment with the Lactobacillus, but if the Wyeast blend contains both then it ought to save me a few pennies! Thanks.

Asalpaws · Apr 7, 2013

Yep you can just throw the pack in, the regular yeast starts the fermentation then the Brettanimycies takes over followed by the bacteria. That's the theory anyway. When I threw the cherries in I think the original yeast kicked off again! The other pro about a glass carboy is you get to watch all the fun. T