Sour Weapon L

About

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.

Flavor Profile

Lactobacillus strain for sour beers. Clean lactic tartness with minimal off-flavors.

Best For

Sours

Provenance

"Lactic acid bacteria used in traditional sour beer production."

Origin Details