Lactobacillus

BacteriaBoth

Produces lactic acid quickly and cleanly at body temperature, which is what a kettle sour is. Inhibited by hops, so sour first and hop afterwards.

Apparent attenuation

0-10%

0% - 10%

Fermentation

30-45 C

30C - 45C

Flocculation

Low

Stays in suspension. Expect haze, and expect it to keep working.

On a 1.050 wort

1.045-1.050

the finishing gravity its range implies, or 0.0-0.7% ABV

The same organism, different labels

Wyeast 5335

White Labs WLP677

Omega Lactobacillus Blend

Labs do not confirm each other’s provenance and these are not guaranteed identical. They are close enough to plan a batch around, which is what the list is for.

Find this strain

Where it belongs

Berliner Weisse
Gose
Lichtenhainer

Pitching it

Not a yeast, and not pitched like one. Souring organisms want an oxygen-free headspace and, for Lactobacillus, a holding temperature closer to body heat than to a fermentation fridge.

Other bacteria strains

Pediococcus

0-10%

Slow, hop-tolerant souring over many months, and the source of the ropy, viscous stage a young sour goes through before Brett cleans it up. Alarming and normal.