LACTOBACILLUS BLEND OYL-605
This blend contains two lactobacillus strains — brevis and
plantarum — giving the blend a wide active temperature range.
The lactobacillus plantarum strain was isolated in collaboration
with Marz Community Brewing from a starter inoculated with
whole malt grains. It sours efficiently at lower temperatures
(65F-100F) compared to other lactobacillus species. To use the
blend for kettle souring a 5 gallon batch, prepare a 1 liter starter
of approximately 1.040 specific gravity and pour contents of
pouch into starter. Incubate 24-48 hours at room temperature to
increase cell count. Prepare wort as normal and cool to 75-95F.
Pitch lactobacillus starter into wort and allow to sour to desired
level. Maximum levels of sourness should develop within
48 hours. There is no need to hold the temperatures at the high
end of the range for effective souring due to the efficient action
of plantarum at lower temperatures. When desired sourness is
achieved, re-boil wort to kill lactobacillus. Cool wort and pitch
yeast to complete fermentation. To use blend for long term
souring, pitch contents of pouch directly into wort or finished
beer. Sourness can take 3 or more months to develop. IBUs
should be kept below 10 so as not to inhibit lactobacillus growth.
Flocculation: NA Attenuation: NA
Temperature Range: 68-95°F