{"id":7470737606,"title":"White Labs Yeast - 677 Lacto Delbrueckii","handle":"brewing-ingredients-yeast-wlp677-lacto-delbrueckii","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eThis lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers.\u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-33cbb5d4d6526508119b4e2a7de0ea4f\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eMORE SOUR THAN I THOUGHT\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eSechelter\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 25th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBerliner Weisse\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eBased 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\u003c\/p\u003e\n\u003cp\u003eMy conclusion: this is a very tart bacteria if allowed to ferm\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:26-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":1695,"price_min":1695,"price_max":1695,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940607238,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 677 Lacto Delbrueckii","public_title":null,"options":["Default Title"],"price":1695,"weight":86,"compare_at_price":null,"inventory_quantity":-6,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_d68b0e77-f123-41ab-bb0a-2604f3618272.jpg?v=1529969099"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_d68b0e77-f123-41ab-bb0a-2604f3618272.jpg?v=1529969099","options":["Title"],"media":[{"alt":null,"id":51864830061,"position":1,"preview_image":{"aspect_ratio":0.98,"height":348,"width":341,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_d68b0e77-f123-41ab-bb0a-2604f3618272.jpg?v=1529969099"},"aspect_ratio":0.98,"height":348,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_d68b0e77-f123-41ab-bb0a-2604f3618272.jpg?v=1529969099","width":341}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eThis lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers.\u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-33cbb5d4d6526508119b4e2a7de0ea4f\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eMORE SOUR THAN I THOUGHT\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eSechelter\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJul., 25th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eBerliner Weisse\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eBased 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\u003c\/p\u003e\n\u003cp\u003eMy conclusion: this is a very tart bacteria if allowed to ferm\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}