Sour Weapon P (P. pentosaceus Blend)

(3 customer reviews)


BBX0089 – Sour Weapon P (Pediococcus pentosaceus Blend), the first member of our Sour Weapon™ family.

Availability: Seasonal

Source: Cultured from Malted Barley starter and Nashville-area flowers.

P. pentosaceus at 800x

We’re excited to release our first 100% Lactic Acid Bacteria souring blend! We chose this specific blend because of its ability to sour quickly and cleanly at a range of temperatures, and due to its mild hop tolerance.

This culture blend of two unique strains of Pediococcus pentosaceus is part of our LYP collection because it was sourced entirely from the wild.

Perfect for quickly acidifying unhopped wort for kettle/”quick” sours or co-pitching with yeast. At 98F, it’s capable of achieving a pH of 3.3 within 18 hours. At 84F, it can reach a pH of 3.5 within 24 hours. With more time, a terminal ph of 3.1 may be reached.

P. pentosaceus can also be used for long-term sours. It is capable of growing and producing lactic acid in worts with IBUs as high as 30, though it is recommended for unhopped worts as IBUs over 10 may prevent significant souring.

This culture may produce antimicrobials called bacteriocins or pediocins. These can inhibit and kill similar species of bacteria like Lactobacillus and other Pediococcus species in mixed-culture fermentations. Read our Facebook post regarding bacteriocins for more info.

No signs of ropiness (exopolysaccharides) have occurred in testing.

Ordering Information:

🚀🚀 This homebrew culture qualifies for FAST Flat Rate Shipping (2 Day Air) with NO order minimum!

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.

Before ordering, please read Bootleg Biology’s Homebrew Culture Ordering & Shipping Policy. By ordering cultures, you are agreeing to this policy. Thank you!

Commercial Brewers: Please visit our Commercial Pitches page to order 1 to 30BBL sized pitches.

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Catalog: BBX0089 – Sour Weapon P (Pediococcus pentosaceus Blend)

Brewing Info*:

  • Type: Lactic Acid Bacteria. Wild Pediococcus pentosaceus.
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Estimated Attenuation: N/A
  • Estimated Final pH: 3.1-3.5
  • Flavor/Aroma Profile: Lactic Acid Sourness
  • Flocculation: Low
  • Recommended Quick Souring Temperature: 84-98ºF

Product Category: Local Yeast Project™

Local Yeast Project™ cultures are our hand-picked favorite Local Yeast Project™ strains that were originally sourced from local areas around the U.S. and the world. These cultures are a great opportunity for brewers interested in the areas they were sourced to create a house wild culture for brewing. The majority of Local Yeast Project cultures will be considered clean-fermenting, are highly attenuative and work best at normal ale temperatures.

Due to these culture’s wild nature, there will be variations in fermentation performance and flavor/aroma contributions batch to batch. Brewing with local wild cultures will be a fun and unique experience, but will be far more variable than with domesticated brewer’s yeast. This is an opportunity to get a truly local flavor by starting with a local wild culture and shaping it to your preferences and brewing profile.

Additional information

Weight.1875 lbs
Dimensions8 × .5 × 5 in

3 reviews for Sour Weapon P (P. pentosaceus Blend)

  1. Joshua Jackson

    This is one of the best, most consistent lacto cultures available to Homebrewers. This (especially combined with Sour Weapon L) 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!

  2. Ian (verified owner)

    I brewed a sour saison brett with this culture and the beer was extremely delicious. I have used a number of different sources to sour beer and this is definitely one of the best.

  3. gino (verified owner)

    My go to for making mixed fermented saisons. ~20-30 ibu. Simple primary with saison parfait or some other saison strain then keg condition with sugar and some brett and Sour Weapon P at room temp. I get a lightly tart saison after a month or so of conditioning and a moderately tart saison around 6 months once the Brett really starts to kicks in. I am usually using fruitier bretts that taste ok young.

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