Bootleg Biology SOUR WEAPON P Yeast
Availability: Limited PRE-ORDER ONLY
Source: Cultured from Malted Barley starter and Nashville-area flowers.
While not “yeast”, this culture blend of two unique strains of Pediococcus pentosaceus is part of our LYP collection because it was sourced entirely from the wild: an anaerobic malt starter, and flowers from Murfreesboro, TN given to us by our good friend Art Whitaker.
Perfect for quickly acidifying unhopped wort for kettle/”quick” sours or co-pitching with yeast. At 98F, it’s capable of achieving a pH of 3.3 within 18 hours. At 84F, it can reach a pH of 3.5 within 24 hours. With more time, a terminal ph of 3.1 may be reached.
P. pentosaceus can also be used for long-term sours. It is capable of growing and producing lactic acid in worts with IBUs as high as 30, though it is recommended for unhopped worts as IBUs over 10 may prevent significant souring.
This culture may produce antimicrobials called bacteriocins or pediocins. These can inhibit and kill similar species of bacteria like Lactobacillus and other Pediococcus species in mixed-culture fermentations. Read our Facebook post regarding bacteriocins for more info.
No signs of ropiness (exopolysaccharides) have occurred in testing.
- Type: Lactic Acid Bacteria. Wild Pediococcus pentosaceus.
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: N/A
- Estimated Final pH: 3.1-3.5
- Flavor/Aroma Profile: Lactic Acid Sourness
- Flocculation: Low
- Recommended Quick Souring Temperature: 84-98ºF
Product Category: Local Yeast Project™
Local Yeast Project™ cultures are our hand-picked favorite Local Yeast Project™ strains that were originally sourced from local areas around the U.S. and the world. These cultures are a great opportunity for brewers interested in the areas they were sourced to create a house wild culture for brewing. The majority of Local Yeast Project cultures will be considered clean-fermenting, are highly attenuative and work best at normal ale temperatures.
Due to these culture’s wild nature, there will be variations in fermentation performance and flavor/aroma contributions batch to batch. Brewing with local wild cultures will be a fun and unique experience, but will be far more variable than with domesticated brewer’s yeast. This is an opportunity to get a truly local flavor by starting with a local wild culture and shaping it to your preferences and brewing profile.