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corrected BSI L. brevis CO2 production column
| [[Bootleg Biology]] || Sour Weapon L || Lactobacillus plantarum (blended strains) || Facultatively heterofermentative || || 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 98F, we’ve had trial batches drop the pH of wort to 3.0 after just 24 hours. When pitched at 84F, 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 do not recommend using in worts with 10 or more IBUs as that will prevent significant souring. Isolated from 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. Retreived 06/05/2017.]</ref>.
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| [[Brewing Science Institute]] || L. brevis || Lactobacillus brevis || Homofermentative 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>.
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| [[Brewing Science Institute]] || L. delbrueckii || Lactobacillus delbrueckii || Homofermentative || || A Lactobacillus bacteria that produces a clean lactic sourness.