This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
Our bacteria strains are now being propagated in an optimized, strain-specific growth media. This proprietary media, which is lighter in color, allows for better growth and viability of our pure cultures resulting in higher cell concentrations. Due to the improved cell concentration, we suggest utilizing the below pitch rate:
Lactobacillus: contains >400 million cells/mL
Recommended Pitch Rates:
Secondary: 1 Liter per 10hL
Primary (kettle sour): 1 Liter per 5hL
*White Labs recommends pitching based on intended dosage rates as opposed to actual cell concentrations since these can vary slightly.