$22.00 incl. GST
** Please note – we recommend the purchase of gel ice packs for all liquid yeast being shipped **
Source: Traditional Norwegian Kveik brewers.
The De Lacto Standard! We’ve tested countless LAB cultures over the years, and this blend of Lactobacillus plantarum is the most brutally effective Lactic Acid producer we’ve found!
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 37C, we’ve had trial batches drop the pH of wort to 3.0 after just 24 hours. When pitched at 29C, 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.
Additional strain info below ↓
Out of stock
| Weight | 0.12 kg |
|---|---|
| Strain Type | Lactic Acid Bacteria. Wild Lactobacillus plantarum |
| Estimated Attenuation | N/A |
| Flocculation | Low |
| Flavour / Aroma Profile | Lemon, Yogurt, Lactic Acid Sourness |
| Best Before | 5/10/24 |
| Recommended Quick Souring Temp | 29C-37C |
| Pitching Rate | Directly pitchable into 20L of 1.050 or lower wort |
| Fermentation Temperature | Ale (16°-23°C), High Temp / Kveik (24°-38°C) |
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