Lactobacillus
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.