White Labs Yeast - 677 Lacto Delbrueckii

Based 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

My conclusion: this is a very tart bacteria if allowed to ferm