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
Omega Yeast Labs	OYL-605	Brevis, Delbrueckii, and Plantarum blend	Incubate 1 liter starter at room temperature for 24-48 hours. Pitch into 65°F-100°F wort and incubate until desired sour level. Holding temperature is not required.

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.

1. Use 5335.
2. 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.
3. 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.
4. 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.
5. 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.
6. Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH.