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==History==
Previously there have been claims of 100% ''Lactobacillus'' fermented berliner weisse beers. An example includes [http://www.themadfermentationist.com/2012/06/100-lactobacillus-berliner-weisse.html Michael Tonsmeire's 100% ''Lactobacillus'' fermented berliner wiesse using WLP677]. Interestingly, the fermentation looked like a yeast fermentation and the beer was described by Tonsmeire as being lacking in acidity <ref>[http://www.themadfermentationist.com/2013/05/100-lactobacillus-berliner-weisse.html 100% Lactobacillus Berliner Weisse Tasting. The Mad Fermentationist. 05/27/2013. Retrieved 02/10/2016.]</ref>. Commercial examples of beers claiming to be 100% fermented by ''Lactobacillus'' once included The Bruery's Hottenroth, however it has been confirmed that Hottenroth also has ''Brettanomyces'' in it <ref>American Sour Beer: Innovative Techniques for Mixed Fermentations. Michael Tonsmeire. 2014.</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1160607363967476/?comment_id=1160651337296412&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation on MTF regarding Hottenroth. 10/08/2015.]</ref>. There have been reports of finding yeast cells in WLP677 vials on MTF <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1212529818775230/?comment_id=1212567825438096&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation about WLP677 on MTF. 01/12/2016.]</ref>. More recently an employee of White Labs explained on MTF that once the WLP677 product is packaged using the PurePitch® technology, yeast contamination in this product should no longer be an issue for the company <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1212529818775230/?comment_id=1212682008760011&reply_comment_id=1212690905425788&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation about WLP677 on MTF. 01/12/2016.]</ref>.
See also [[Lactobacillus#100.25_Lactobacillus_Fermentation|''Lactobacillus'' fermentation]].
==Lance Shaner's Experiment==
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None of the cultures, whether heterofermentative or homofermentative (all were heterofermentative), produced a significant gravity drop. None produced a krausen or obvious CO2 evolution. All samples were sent off to be tested for alcohol levels using the Anton Paar Alcolyzer test. All strains showed some alcohol production, indicating [[Lactobacillus#Types_of_Metabolism|heterolactic fermentation]]. The wort was fermented with foil covering the flasks, so it was not an anaerobic environment <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1114207325274147/ Conversation with Lance Shaner on MTF regarding his 100% Lacto Fermentation results. 7/21/2015.]</ref>. Note that the pH readings of this test correspond with the results of [[Lactobacillus#Commercially_available_Lactobacillus_strains_and_their_pH_change_over_time|Matt Humbard's pH tests with multiple species of ''LactoLactobacillus'']].
==Biological Explanations==
===Dr. Bryan Heit of Sui Generis Blog Biology Explanation===
"This is what I would have expected - those claims of complete attenuation always rubbed me the wrong way, and from a scientific point of view, appeared impossible. pH will (eventually) inhibit even the most acid-tolerant of bacteria. Even if the bug is capable of protecting itself from the degradative nature of acids (which many can), at some point the concentration of protons (acid "atoms") will block the bacteria's proton motive force, which is used to "pump" molecules into bacteria (and in the case of some bacteria, to generate energy). Once the proton motive force is gone, the bacteria is effectively dead.