Sour Weapon L helped win a medal in American Fruited Sour Ale (GABF 2021) for Lynnwood Brewing Concern Description
Catalog: BBXSWL – Sour Weapon L (Lactobacillus plantarum Blend)
Brewing Info*:
- 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.
Nick yuill –
This is a great lacto culture, fast, multi dimentional sour. I have used this in a mix culture with sacch, funk weapon 2 and 3, along with other bretts and have been able to make diverse wild, farmhouse, and sour ales. Flavors of lemonaid and citrusy, balance well without getting too sour with no hops in boil and with raw ales.
Joshua Jackson –
This is one of the best, most consistent lacto cultures available to Homebrewers. This (especially combined with Sour Weapon P) provides a clean, fast sour with very little additional input needed. While I generally follow Jeff’s instructions pretty clearly, with my last beer made with these cultures (a Cranberry Raspberry berliner weisse) I pitched at 90 and let it free fall to around 85 – 82 and still saw the pH drop to roughly 3.47 in 36 hours (on top of that the beer scored a 41 at 2019 NHC). Another great culture from a great company!