Changes

| [[Bootleg Biology]]/[[Spot Yeast]] || Sour Weapon P (''Pediococcus pentosaceus'' Blend) || ''P. pentosaceus'' blend || Perfect for acidifying unhopped wort quickly for kettle or “quick” sours. At 98F, it’s capable of achieving a pH of 3.3 within 18 hours. At 84F, it can reach a pH of 3.5 within 24 hours. With more time, a terminal pH of 3.1 may be reached. ''P. pentosaceus'' can also be used for long-term sours. It is capable of growing and producing lactic acid in worts with IBUs as high as 30, though it is recommended for unhopped worts as IBUs over 10 may prevent significant quick souring. At ~30 IBU, souring occurs in 2-3 months <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1302981419730069/?comment_id=1870460696315469&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Justin Amaral and Per Karlsson on Bootleg biology Sour Weapon hop tolerance. milk The Funk Facebook group. 11/2/2017.]</ref>. This culture may produce antimicrobials called bacteriocins or pediocins. These can inhibit and kill similar species of bacteria like Lactobacillus and other Pediococcus species in mixed-culture fermentations. Read Bootleg Biology's [https://www.facebook.com/BootlegBiology/photos/a.148869931970401.1073741829.124634287727299/465185997005458/?type=1&theater Facebook post] regarding bacteriocins for more info. No signs of ropiness (exopolysaccharides) have occurred in testing <ref>[http://bootlegbiology.com/product/sour-weapon-pediococcus-pentosaceus-blend/ Bootleg Biology website. Retrieved 05/06/2016.]</ref>. It is still unknown how hops will affect souring in a long term scenario. Bootleg Biology is still researching long term effects and awaiting peoples feedback as of 5/23/2016.