Beer Maverick
Sour Weapon L Yeast from Bootleg Biology

Sour Weapon L (BBXSWL)

From: Bootleg Biology
Type: Bacteria  •  Packet: Liquid  •  Contains Bacteria? Yes
Species: Lactobacillus plantarum

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 recommend only using in wort with zero IBUs as even small amounts of hops may prevent significant souring.

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Brewing Properties of Sour Weapon L

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Low%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
0%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Low
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
84-98° F
(29-37° C)

Common Beer Styles using Sour Weapon L

These are the most popular beer styles that make use of the Sour Weapon L yeast:

Sours


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