Difference between revisions of "Lactobacillus"
| Line 6: | Line 6: | ||
! Name !! Mfg# !! Taxonomy !! Note | ! Name !! Mfg# !! Taxonomy !! Note | ||
|- | |- | ||
| − | | White Labs || WLP677 || Delbrueckii || | + | | White Labs || WLP677 || Delbrueckii || Incubate at > 90°F and < 117°F for 5-7 days for greater lactic acid production |
|- | |- | ||
| White Labs || WLP672 || Brevis || More hop tolerant than other Lacto strains. | | White Labs || WLP672 || Brevis || More hop tolerant than other Lacto strains. | ||
|- | |- | ||
| − | | Wyeast || 5335 || Buchneri || | + | | Wyeast || 5335 || Buchneri || Incubate at 90°F for 5-7 days for greater lactic acid production |
|} | |} | ||
| Line 19: | Line 19: | ||
# Use 5335. | # Use 5335. | ||
# If using our 5335, don’t use ANY hops. You can always blend in some IPA or hopped wort after souring takes place if you really need some bitterness or hop flavor/aroma in the beer. | # If using our 5335, don’t use ANY hops. You can always blend in some IPA or hopped wort after souring takes place if you really need some bitterness or hop flavor/aroma in the beer. | ||
| − | # From one 5335 pack, make a 1L starter with 1.020 DME sterile wort. No O2! Incubate at | + | # From one 5335 pack, make a 1L starter with 1.020 DME sterile wort. No O2! Incubate at 90°F if possible for 5-7 days. |
| − | # Brew your 5 gallons of wort. Again… no hops. Sterilize the wort. (No need for sour mashes). Cool to | + | # Brew your 5 gallons of wort. Again… no hops. Sterilize the wort. (No need for sour mashes). Cool to 90°F and add 1L 5335 starter. No O2. Try to maintain 90°F for 5-7 days depending on how sour you want the beer. |
# After 5-7 days, cool wort to around 68. Pitch with a low pH tolerant strain such as 1007 or 2124. No O2. Ferment for around 1-2 weeks… until you hit terminal. | # After 5-7 days, cool wort to around 68. Pitch with a low pH tolerant strain such as 1007 or 2124. No O2. Ferment for around 1-2 weeks… until you hit terminal. | ||
# Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH. | # Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH. | ||
Revision as of 08:22, 26 November 2014
This lactic acid bacteria producing acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
| Name | Mfg# | Taxonomy | Note |
|---|---|---|---|
| White Labs | WLP677 | Delbrueckii | Incubate at > 90°F and < 117°F for 5-7 days for greater lactic acid production |
| White Labs | WLP672 | Brevis | More hop tolerant than other Lacto strains. |
| Wyeast | 5335 | Buchneri | Incubate at 90°F for 5-7 days for greater lactic acid production |
Wyeast
The following is an excerpt with Jess Caudill, Brewer/Microbiologist, at Wyeast Laboratories, Inc. concerning usage of Wyeast 5335 and making a Berliner Weissbier.
- Use 5335.
- If using our 5335, don’t use ANY hops. You can always blend in some IPA or hopped wort after souring takes place if you really need some bitterness or hop flavor/aroma in the beer.
- From one 5335 pack, make a 1L starter with 1.020 DME sterile wort. No O2! Incubate at 90°F if possible for 5-7 days.
- Brew your 5 gallons of wort. Again… no hops. Sterilize the wort. (No need for sour mashes). Cool to 90°F and add 1L 5335 starter. No O2. Try to maintain 90°F for 5-7 days depending on how sour you want the beer.
- After 5-7 days, cool wort to around 68. Pitch with a low pH tolerant strain such as 1007 or 2124. No O2. Ferment for around 1-2 weeks… until you hit terminal.
- Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH.