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→Culture Charts
! Lab Name !! Product Name !! Taxonomy !! CO2 Producer (Het/Hom) !! Starter Note !! Fermentation/Other Notes
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| [[Bootleg Biology]] || Sour Weapon L || ''Lactobacillus Lactiplantibacillus plantarum'' (blended strains) || Facultatively heterofermentative || || Drops the pH of wort quickly. At 98F, trial batches dropped the pH of wort to 3.0 after just 24 hours. When pitched at 84F, pH should reach 3.5 in 24 hours. Ideal 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 do not recommend using in worts with <s>10 or more IBUs</s> any hops (this is the up to date recommendation from Jeff Mello of Bootleg Biology; any amount of hops will inhibit ''L. plantarum'' in general) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2800217156673147/?comment_id=2800400083321521&reply_comment_id=2804474432914086&comment_tracking=%7B%22tn%22%3A%22R%22%7D Jeff Mello. Milk The Funk Facebook thread on the lack of IBU tolerance of ''L. plantarum'' and Sour Weapon L. 07/23/2019.]</ref> as that will prevent significant souring. Isolated from traditional Norwegian Kveik <ref>[http://bootlegbiology.com/2017/06/27/new-culture-pre-sale-july-5-featuring-mtf-mega-blend-sour-weapon-l/ "New Culture Pre-Sale July 5: Featuring MTF Mega Blend & Sour Weapon L!" Bootleg Biology website. 06/27/2017. Retrieved 06/05/2017.]</ref>.
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| [[Brewing Science Institute]] || ''L. brevis'' || Lactobacillus brevis || Heterofermentative || || Shipped during log phase, so recommended to use within 2 to 3 days of receiving. Unlike yeast, BSI sells bacteria by volume, and will sell a specific volume for the number of BBL's the brewer is souring. Store at room temperature, not cold. Optimal temperature for fermentation is 102-105°F. Bacteria is half the price of yeast. Commercial pitches only; not listed on their catalog, but is carried in stock. BSI does not have IBU tolerance data, but there has been at least one report of it being tolerant of up to 20 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2147198278641708/?comment_id=2147921045236098&reply_comment_id=2148812765146926&comment_tracking=%7B%22tn%22%3A%22R%22%7D John Rowley, Andrew Deming, and Dan Ramos. Milk The Funk Facebook group thread on BSI brevis. 06/26/2018.]</ref>.
| [[Brewing Science Institute]] || ''L. delbrueckii'' || Lactobacillus delbrueckii || Homofermentative || || A Lactobacillus bacteria that produces a clean lactic sourness.
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| Chr. Hansen || Harvest LB-1 || ''L. Lactiplantibacillus plantarum'' || Faculatative Heterofermentative || The culture is ready for inoculation directly in all beverage bases without previous reactivation (freeze dried) || Harvest LB-1 is a freeze dried concentrated pure culture of ''Lactobacillus plantarum''. The culture has been selected to ensure a fast and safe acidification of cereal bases, vegetable juices and other sugar beverage bases. Can acidify wort to pH 3.2 and should allow brewers to decrease pH from 5.5 to 3.5 in ~ 16 hours. Temp range of 70 – 100 ⁰F. Tolerates 8 IBU. Commercial only sizes available through [https://www.gusmerenterprises.com/catalog/brewing/brewing-processing-aids/sour-beer/harvest-lb-1/ Gusmer Brewing]. <ref>[https://www.gusmerbeer.com/wp-content/uploads/sites/8/2019/04/PI_GLOB_HarvestLB-1_718316_EN.pdf "Harvest LB-1". Chr. Hansen. Retrieved 12/19/2019.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3140287979332728/?comment_id=3140612629300263&reply_comment_id=3140685999292926 Chris Webster. Sales at Gusmer. Milk The Funk Facebook thread on Chr Hanson L. plantarum. 12/19/2019.]</ref>
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| [[Community Cultures Yeast Lab]] || Lactobacillus brevis || ''Lactobacillus brevis'' || Heterofermentative || || For traditional and kettle souring methods, produces high lactic acid. Suggested for use in wort under 5-10 IBUs. Fermentation Temperature: 75-105F.
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| [[Community Cultures Yeast Lab]] || Lactobacillus Plantarum || ''Lactobacillus Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || Produces high levels of lactic acid for kettle souring and sour mash beers. Suggested for use in wort under 1-2 IBUs. Fermentation Temperature: 90-100F.
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| [[Craft Cultures]] || CCYL510 || ''L. delbrueckii'' || Homofermentative || || Lactic acid bacteria producing moderate acidity and sour flavors found in Lambics, Berliner Weiss, and Sour Ales. Commercial pitches only.
| [[East Coast Yeast]] || ECY32 || ''L. brevis'' || Heterofermentative || || Originally isolated from kefir. Bright acidity and hop-tolerant (up to 30 IBU). Fermentation temperature 60 - 80F <ref name="ecy_website">[http://www.eastcoastyeast.com/wild-stuff.html "Wild Yeast / Brettanomyces / Lactic Bacteria". East Coast Yeast website. Retrieved 04/27/2018.]</ref>.
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| [[Escarpment Laboratories]] || Lactobacillus Blend || ''L. brevis'' and ''L. Lactiplantibacillus plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/Wort Souring. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 32-42°C.
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| [[Escarpment Laboratories]] || Lactobacillus Blend 2.0 || ''L. rhamnosus'' and ''L. Lactiplantibacillus plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.
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| [[Escarpment Laboratories]] || Lactobacillus Secondary Souring Blend || ''L. brevis'' and ''L. paracasei'' || Heterofermentative/Faculatative Heterofermentative || || This blend of 2 hop resistant Lactobacillus strains (''L. brevis'' and ''L. paracasei'') is intended for use in long-term souring. We recommend 15 IBU or less in the first generation.
| [[Escarpment Laboratories]] || Lactobacillus Delbrueckii|| ''L. Delbrueckii'' || Homofermentative || || A single strain of ''L. delbrueckii'' often used for quick souring.
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| [[Escarpment Laboratories]] || Lactobacillus Plantarum || ''L. Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || A single strain of L. plantarum that performs well in kettle souring/sour worting where fast and clean lactic acidity is desired.
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| [[Escarpment Laboratories]] || The Kveik Ring: Lactobacillus paracasei || ''L. paracasei'' || Facultatively heterofermentative || || Isolated from [https://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 Terje Raftevold's Hornindal Kveik]. Works well in kettle/quick souring. Temp: 30-40ºC // Acid Profile: Light to moderate (final pH 3.4-3.6) // If co-pitching with yeast, give the Lacto a 24 hour head start. Potentially a one time offer for May 2021 <ref>[https://www.facebook.com/escarpmentlabs/posts/4007824289310386:0 Escarpment Labs Facebook Page. Retrieved 05/06/2021.]</ref>.
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| Fermentis || SafSour™ LP 652 || ''L. Lactiplantibacillus plantarum'' || Faculatative Heterofermentative || No starter recommended for dried format || An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h in non-hopped wort <ref>[https://fermentis.com/en/fermentation-solutions/you-create-beer/safsour-lp-652 SafSour™ LP 652. Fermentis website. Retrieved 03/14/2020.]</ref>. See also Fermentis presentation [https://www.youtube.com/watch?v=ThuTjHnnYqk here] for impacts on temperature, starting gravity, aerobic/anaerobic fermentation, and sensory impact of different strains of ''S. cerevisiae'' when kettle souring.
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| Fermentis || SafSour™ LP 1 || ''L. brevis'' || Heterofermentative || No starter recommended for dried format || An optimum dosing rate of 10 g/hL provides a lactic fermentation. It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C) <ref>[https://fermentis.com/en/product/safsour-lb-1/ SafSour™ LP 1. Fermentis website. Retrieved 10/20/2021.]</ref>. See also Fermentis presentation [https://www.youtube.com/watch?v=ThuTjHnnYqk here] for impacts on temperature, starting gravity, aerobic/anaerobic fermentation, and sensory impact of different strains of ''S. cerevisiae'' when kettle souring.
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| [[Fermmentos Labs]] (Brazil - CLOSED) || FB7 Pure Sour || ''L. Lactiplantibacillus plantarum'' and ''L. brevis'' || Facultatively heterofermentative /Heterofermentative || || Designed for kettle souring. Optimal temperatures of 20-25°C <ref name="fermmentos_catalog_2017">[https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs Catalog. Retrieved 12/21/2017.]</ref>.
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| [[Fermmentos Labs]] (Brazil - CLOSED) || FB12 Lactos || ''L. delbruekii'' and ''L. rhamnosus'' || Homofermentative || || Designed for kettle souring. Optimal temperatures of 25-30°C <ref name="fermmentos_catalog_2017" />.
| [[Jasper Yeast]] || Lactobacillus brevis || ''L. brevis'' || heterofermentative || || Ideal for kettle souring. works well at 95°F-105°F. <ref name="Jasper_Lacto"/>
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| [[Jasper Yeast]] || Lactobacillus blend || ''L. Lactiplantibacillus plantarum'' and ''L. brevis'' || Facultatively heterofermentative/heterofermentative || || Ideal for kettle souring. Optimum temperature is 95°F-110°F. L. plantarum is hop sensitive, we advise not to use any hops until souring is satisfactory. <ref name="Jasper_Lacto"/>
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| Lallemand || WildBrew Sour Pitch || ''L. Lactiplantibacillus plantarum'' <ref>[https://www.facebook.com/Lallemandyeasts/photos/a.941604692537326.1073741829.939455986085530/1656901501007638/?type=3&comment_id=1657229347641520&reply_comment_id=1657231934307928&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Post on the Lallemand Facebook page. 09/22/2017. Retrieved 09/22/2017.]</ref> || Facultatively heterofermentative || || See [https://www.facebook.com/groups/MilkTheFunk/permalink/1790290834332456/ this information from Scott Lucas on MTF]. This culture comes in a dry (desiccated) format. Although the [http://www.lallemandbrewing.com/product-details/wildbrew-sour-pitch manufacturer's website] claims this strain is tolerant of 4 IBU, we recommend that brewers treat this strain like any other strain of ''L. plantarum'' and do not expose it to any hops until the desired acidity has been produced (for example, see [[Wort Souring]]). Recommended temperature: 95-100°F (35-38°C) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1882643148430557/?comment_id=1883360638358808&reply_comment_id=2017197581641779&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Caroline Smith (rep from Lallemand). Milk The Funk Facebook group regarding Lallemand WildBrew Sour Pitch. 03/09/2018.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1988756664485871/?comment_id=1990170714344466&reply_comment_id=2017220451639492&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Caroline Smith (rep from Lallemond). Milk The Funk Facebook group regarding Lallemand WildBrew Sour Pitch and IBU tolerance. 03/09/2018.]</ref>.
Reports in MTF on hop tolerance are mixed: Thomas Delaney reported no souring with 4 IBU, while Warren Knowles reported slower souring to 3.2 in 48 hours with ~5 IBU. Adam Stout reported a pH drop from 5.4 to 5.0 over 24 hours with ~3-5 IBU. Knowles, Matt Lange, and Matt Waugh reported light THP for a few days that went away or dimished by serving time but otherwise clean acidity and good results <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1988756664485871/ Various Milk The Funk members. MTF post on the Lallemand WildBrew Sour Pitch product. 02/14/2018.]</ref>.
| Lallemand || WildBrew Helveticus || ''L. helveticus'' || Homofermentative || || Temp range: 38°C - 45°C (100°F - 113°F). Hop tolerance: In lab tests, growth was inhibited at 4ppm iso-alpha acid, but they recommend no hops during kettle souring. The pH range is 3.0-3.5 (within 36 hours). Dosage: 10g/hL <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3016721145022746/?comment_id=3016866791674848&reply_comment_id=3017521094942751 Joan Montasell from Lallemand Brewing. Milk The Funk Facebook thread on Lallemand WildBrew Helveticus. 11/01/2019.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/3016721145022746/ MTF thread on availability and personal experiences using it.]
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| [[Mainiacal Yeast]] (CLOSED) || MYLP1 || ''L. Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || Isolated from flowers at King Richards Faire in Massachusetts. It produces a clean lactic sour and prefers it a little cooler however does sour more quickly at its higher temps. Recommended fermentation temperature is 70-90°F <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only'''.
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| [[Mainiacal Yeast]] (CLOSED) || MYLP2 || ''L. Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || Isolated from grains going through the steeping process at Blue ox Malthouse. It produces a clean lactic sour and is a viable option for kettle souring, co-pitching, or post fermentation. Recommended fermentation temperature is 70-105°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.
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| [[Mainiacal Yeast]] (CLOSED) || MYLD1 || ''L. delbruekii'' || Homofermentative || || Isolated from a spontaneous beer, this strain likes it warm but not to hot. It does not sour as quickly and will require some longer aging times to reach terminal pH. It produces a clean acidity with a hint of farmhouse like straw. Recommended fermentation temperature is 65-90°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.
| [[Propagate Lab]] || MIP-913 || ''L. casei'' || Facultative Heterofermentative || ||
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| [[Propagate Lab]] || MIP-914 || ''L. Lactiplantibacillus plantarum'' || Facultative Heterofermentative || || Acidifies unhopped wort in 48 hours at 100°F <ref>[http://www.propagatelab.com/mip-914lactoplantarum Propagate Lab. MIP-914. Retrieved 06/20/2020.]</ref>.
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| [[RVA Yeast Labs]] || RVA 600 || ''L. rhamnosus'' GG || Homofermentative || No starter necessary per RVA || Homofermentative Lacto strain found in probiotics; sensitive to hops; does well at room temperature.
| [[The Yeast Bay]] || Lactobacillus Blend || ''L. plantarum'', and 2 strains of ''L. brevis'' || Heterofermentative || || The Lactobacillus Blend includes three strains: ''Lactobacillus plantarum'', ''Lactobacillus brevis'' and a second strain of ''Lactobacillus brevis'' isolated from an accidentally soured blonde ale from a Mexican craft brewery. Quickly produces acidity across a wide range of temperatures. It can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity. The Yeast Bay recommends holding the IBU on the low end (< 2-3) if you'd like to use this blend to create acidity in a shorter time frame. Higher IBUs may result in souring, but the strain of ''L. brevis'' isolated from the Mexican craft brewery is hop tolerant up to about 15-20 IBU. Temperature: 70-90°F. Cell count: 50-80 million cells/mL (1.75-2.8 billion cells for 35 mL homebrew vials) <ref name="WL_cellcounts"></ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1280135442014667/?comment_id=1280341068660771&reply_comment_id=1280498695311675&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Nick Impellitteri on MTF regarding TYB Lactobacillus Blend cell counts. 04/08/2016.]</ref>. Recommended temperature range for fastest acid production for kettle souring is 85-90°F, although if kept in the 70's it should produce good acidification in 48-72 hours. A major drop off of in acid production is seen above 90°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1616265398401668/?comment_id=1617001948328013&comment_tracking=%7B%22tn%22%3A%22R%22%7D Impellitteri, Nick. Milk The Funk Facebook group. 03/17/2017.]</ref>.
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| [[The Yeast Bay]] || TYB282 || ''L. Lactiplantibacillus brevis'' || Heterofermentative || || TYB282 is a single strain of Lactobacillus brevis isolated out of an unintentionally soured golden ale produced by a Mexican craft brewery.
This strain produces a clean lactic acidity (down to ~pH 3.16-3.18) in unhopped wort within 36 hours at a temperature of ~72-77 F. The higher the temperature (up to 90 F is what we've tested), the faster the acid production. Recommended for kettle souring, as it grows rather quickly and produces acidity fast with no detectable off flavors. The Yeast Bay has tested this strain at ~20 IBU and it was able to reduce the pH of beers down to 3.30 pH when co-pitched with a farmhouse yeast. It might create acidity at higher IBU's (Nick suggests maybe up to 30 IBU); however, this has not been tested yet <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2907190232642505/?comment_id=2907235245971337 Nick Impellitteri. Milk The Funk Fcaebook group post on TYB282 hop tolerance. 09/12/2019.]</ref>. Temperature: 70-90 ºF.
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