Making a Kettle Sour with Lacto Cultures
Category : Technical
Date : March 7, 2021
Author : White Labs Technical Team
Making a Kettle Sour with Lacto CulturesKettle souring can be a convenient method for creating a crisp, clean, tart beer. Using a Lactobacillus culture pre-fermentation allows you to ferment wort at a higher temperature for quick acid production.
Not All Strains are AlikeEach Lactobacillus species is not created equal. Most of the species that have been used traditionally have been isolated from grain, but more recently, cultures used for creating yogurt have also become popular. Each of these strains has different conditions they like and different flavors and aromas they make. White Labs provides 2 different species year-round for your kettle sour needs.
WLP672 Lactobacillus brevis
WLP677 Lactobacillus delbrueckii