Traditional Norwegian Kveik brewers.

Sour Weapon L helped win a medal in American Fruited Sour Ale (GABF 2021) for Lynnwood Brewing Concern

The De Lacto Standard! We’ve tested countless LAB cultures over the years, and this blend of Lactobacillus plantarum is the most brutally effective Lactic Acid producer we’ve found!

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.

Catalog: BBXSWL – Sour Weapon L (Lactobacillus plantarum Blend)

Brewing Info*:

Type: Lactic Acid Bacteria. Wild Lactobacillus plantarum.
Pitching Rate: Directly pitchable into 5 gallons of wort
Estimated Attenuation: N/A
Estimated Final pH: 3.0-3.5
Flavor/Aroma Profile: Lemon, Yogurt, Lactic Acid Sourness
Flocculation: Low
Recommended Quick Souring Temperature: 84-98ºF

Product Category: Dusty Bottoms Collection™

The Dusty Bottoms Collection™ is our ode to unique and hard to find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air.

Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.