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updated TYB282 IBU tolerance info
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| [[The Yeast Bay]] || TYB282 || L. brevis || Heterofermentative || || TYB282 is a single strain of Lactobacillus brevis isolated out of an unintentionally soured golden ale produced by a Mexican craft brewery.
This strain produces a clean lactic acidity (down to ~pH 3.16-3.18) in unhopped wort within 36 hours at a temperature of ~72-77 F. The higher the temperature (up to 90 F is what we've tested), the faster the acid production. Recommended for kettle souring, as it grows rather quickly and produces acidity fast with no detectable off flavors. The Yeast Bay is about has tested this strain at ~20 IBU and it was able to begin some trials in hopped wort to test out the acidification in reduce the presence pH of hop compoundsbeers down to 3.30 pH when co-pitched with a farmhouse yeast. It might create acidity at higher IBU's (Nick suggests maybe up to 30 IBU); however, though they presume there is some level of adaptation to this has not been tested yet <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2907190232642505/?comment_id=2907235245971337 Nick Impellitteri. Milk The Funk Fcaebook group post on TYB282 hop compounds given the environment in the beer from which we cultured the straintolerance. 09/12/2019.]</ref>. Temperature: 70-90 ºF.
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| [[White Labs]] || WLP677 || L. delbrueckii (might be misidentified <ref>[http://masterbrewerspodcast.com/085-lactic-acid-bacteria-case-study Tim Lozen. Master Brewers Association podcast interview on lactic acid bacteria case study. 04/23/2018.]</ref>) || Heterofermentative <ref name="mtf_wiki_shaner">[http://www.milkthefunk.com/wiki/100%25_Lactobacillus_Fermentation Milk The Funk Wiki. 100% Lactobacillus Fermentation Test by Lance Shaner.]</ref><ref name="tmf_cultures">[http://www.themadfermentationist.com/p/commercial-cultures.html ''Commercial Brettanomyces, Lactobacillus, and Pediococcus Descriptions''. The Mad Fermentationist Blog. Michael Tonsmeire. Retrieved 3/4/2015.]</ref> || no stir plate, room temp ||Incubate at > 90°F and < 117°F for 5-7 days for greater lactic acid production. Cell count: 50-80 million cells/mL (1.75-2.8 billion cells in a 35 mL homebrew vial) <ref name="WL_cellcounts">Private correspondence with White Labs Customer Service and Dan Pixley. 10/29/2015.</ref>. Not a good strain for kettle souring, but can produce a "soft" acidity over a longer period of time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1212455192116026/?comment_id=1212475888780623&reply_comment_id=1212476575447221&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Andrew Addkison on MTF. 01/12/2016.]</ref>. White Labs claims that it is tolerant to up to 20 IBU, although growth starts to become inhibited at 15 IBU <ref name="WL_datasheet" /><ref>[http://www.themadfermentationist.com/p/commercial-cultures.html "Commercial Brettanomyces, Lactobacillus, and Pediococcus Descriptions; Commercial Yeast Laboratories." The Mad Fermentationist blog. Michael Tonsmeire. Retrieved 12/12/2016.]</ref>. Generally heat tolerant, but sours faster between 100-110°F <ref name="WL_datasheet">[http://www.whitelabs.com/sites/default/files/R%26D%20Wild%20Yeast%20and%20Bacteria%20Experiments_2.pdf "R&D Wild Yeast and Bacteria Experiments". White Labs data sheet. Retrieved 05/16/2017.]</ref>