WLP677 for Kettle Souring

[mpremise]

I planned on making a kettle soured raspberry Berliner Weisse this weekend.

The original thought was mash on Saturday and sour until the PH reached about 3.5 and then continue the boil.

However, not doing my due diligence, I ordered WLP677 which has been known to contain yeast (maybe), thus, not being appropriate for kettle souring.

Any way I can continue with plans to brew on Saturday?

My LHBS only carries White Labs Lacto blends.

I've read a number of threads on WLP677, but most seem dated, from years ago. Which is why I'm reaching out to see if anyone has had luck with 677 for kettle souring, or if it's just not worth the risk.

Thanks!

 

[RPh_Guy]

Looks like this guy on reddit has the same problem
https://www.reddit.com/r/Homebrewing/comments/9r1jgz/wlp677_for_kettle_souring/

GoodBelly works great

 

[mpremise]

Thanks, RPh.

I went the Goodbelly route. Kettle soured for 3 days to a PH of 3.4. Took a taste today after a gravity reading, and I'm loving the flavor.