Description
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.
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!
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.
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.