Sour Weapon L (Lactobacillus plantarum Blend)
BBXSWL – Sour Weapon L (Lactobacillus plantarum Blend) – the second member of our Sour Weapon™ family
Source: Traditional Norwegian Kveik brewers.
Sour Weapon L helped win a medal in American Fruited Sour Ale (GABF 2021) for Lynnwood Brewing Concern
The De Lacto Standard! We’ve tested countless LAB cultures over the years, and this blend of Lactobacillus plantarum is the most brutally effective Lactic Acid producer we’ve found!
If you’re looking to drop the pH of wort as quickly and low as possible, Sour Weapon L is your go to Lacto blend. At 98F, we’ve had trial batches drop the pH of wort to 3.0 after just 24 hours. When pitched at 84F, pH should reach 3.5 in 24 hours.
This is the ideal bacteria blend to use for acidifying wort for quick/kettle sours, and is also very effective when co-pitched with a yeast strain. As with any Lactobacillus culture, we recommend only using in wort with zero IBUs as even small amounts of hops may prevent significant souring.
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Please note that temperatures may vary wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.
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Commercial Brewers: Please visit our Commercial Pitches page to order 1 to 30BBL sized pitches.
Catalog: BBXSWL – Sour Weapon L (Lactobacillus plantarum Blend)
- Type: Lactic Acid Bacteria. Wild Lactobacillus plantarum.
- Pitching Rate: Directly pitchable into 5 gallons of wort
- Estimated Attenuation: N/A
- Estimated Final pH: 3.0-3.5
- Flavor/Aroma Profile: Lemon, Yogurt, Lactic Acid Sourness
- Flocculation: Low
- Recommended Quick Souring Temperature: 84-98ºF
Product Category: Dusty Bottoms Collection™
The Dusty Bottoms Collection™ is our ode to unique and hard to find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air.
Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.
|Dimensions||8 × .5 × 5 in|