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