• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Using White Labs Lactobacillus Bacteria (WLP677)

Turbota

Turbota

From reading much of the info provided here (and in the Fermenting Peppers 101 thread), I was just wondering if it might be a lot simpler just to purchase a vial of White Labs Lactobacillus (WLP677). It does not say how many ounces are in the vial, but I would think that even 1 small vial would be enough to start a lot more than the 4 cups of mash I am going to initially make. 
 
Has anyone here tried this method before?
 
This company is selling 1 vial for $6.99 with free delivery  
 
http://www.love2brew.com/White-Labs-Lactobacillus-Bacteria-WLP677-p/ly677.htm
 
41pAAJGJv0L._SX385_.jpg

 
 
 
Sort by date Sort by votes
Based on thousands of reports of incredible health benefits and, many lab analysis of kefir, I decided to start taking it. Being diabetic, I dealt with a myriad of infections for many years. Since I started using kefir a few years ago, I haven't had one infection of any type! The other benefits are too numerous to mention here and, this forum isn't the place to discuss this.

However, there is tons of Lacto in kefir and because the "whey" the kefir produces, is a little bitter, I use it for getting a rapid start of culture going in kimchee, sauerkraut, pepper mash or whatever I want to lacto-ferment. Using kefir and the whey gives you a constant supply and, is an almost free way for getting microbes going in your garden or compost pile. The best part is that you also get a never-ending supply of a powerful health-building drink!
 
Upvote 0 Downvote
There have been several people that have had the same though about using the WLP677 however none have ever come back and said how it worked out or if they actually did it.

I would say try it using something like V8 juice as a starter so they start on the kind of sugars they'll be getting in the mash and let us know how it goes.
 
Upvote 0 Downvote
PexPeppers said:
im going to be doing a very simple one: Salt, Semi ripe red habs, mango, guava, water... what else could go in there?
Click to expand...
 
Although some here have said not to add any sugar to the mash before it's fermented, I would think that just a little sugar would give the Lactobacillus some thing to feed on right away ... and kick-start the fermentation process a little.
 
Just my opinion
 
Upvote 0 Downvote
Turbota said:
 
Although some here have said not to add any sugar to the mash before it's fermented, I would think that just a little sugar would give the Lactobacillus some thing to feed on right away ... and kick-start the fermentation process a little.
 
Just my opinion
Click to expand...
 
thats why RM said to add it to a tiny bit of V8... let it culture a little first
 
Upvote 0 Downvote
Right Pex, as a homebrewer I can say that we always start the yeast off in a little bit of wort so that they are used to the type of sugar that they're going to be consuming when they're pitched to the fermentation bucket. That's why I said it'd be best to use some V8 juice as the starter.
 
If i were to add anything else to that Pex, maybe some sweet onion and some sweet potato. The onion will add to the flavor profile and the sweet potato will give it a nice creamy consistency and they're both ingredients that would go with the origins of the Mango and Guava, kind of an Island thing and still very simple. Also, you might consider that after the fermentation there's not going to be any sweetness in there at all. If you want a slight sweetness to it maybe some pineapple or maybe some Coconut Water for just a hint added during final processing. Should be an interesting sauce. Simple ingredients but complex in it's flavor profile.
 
Upvote 0 Downvote
ive used it with undesirable results to say the least
 
the pitching rate is super concentrated, at least in the 500ml starter I got and used in a 7bbl batch of berliner weisse
 
it overtook the mash like i expected it to within 6 hours at 100 degrees, lowering the PH from 5.2 to 4.7
 
after 24 hours it was down to a 3.9, and it was smelling amazing, just like i wanted it to, tasted sour, i thought it was going to be perfect, and i should have stopped it there
 
came back the next day, and the brewery stuck so bad of cheese i almost gagged when I walked in
 
opened up the kettle where in inoculated the wort, and the white foam was on top of it which was perfect, but the smell was horrid
 
needless to say, this smell transferred into the finish product of the beer, and nothing I could do got rid of it
 
the taste was fine, but the smell was atrocious, even after adding passion fruit, then dry hopping
 
I have talked to other brewers who have had the same results with this specific lacto strain, and they say if you can get it to the desired pH before the lacto start producing that cheesy smell, you are fine, but you better be watching it and checking the pH every hour, because once you hit 3.8, if you dont sterilize it, you are completely fucked
 
final product got down to a 3.55, and was ruined because of it, and I had to dump an entire 7bbl batch of beer down the drain
 
i would be weary doing a pepper mash with this because you have no way to kill the bacteria once your desired result is obtained
 
just my 2 cents
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top