We've Improved Our Bacteria Strains

Our Research & Development team is continuously working to improve our products. One of the recent projects they worked on was to create a new media that improves our bacteria strains, specifically WLP661 Pediococcus damnosus, WLP672 Lactobacillus brevis, and WLP677 Lactobacillus delbrueckii bacteria.

These bacteria strains are now being propagated in an optimized, strain-specific growth media. This proprietary media, which is lighter in color than our previous media, allows for better growth and viability of our cultures resulting in higher cell concentrations. Due to the improved cell concentration, we suggest utilizing the below pitch rates:

Lactobacillus: contains >400 million cells/mL
Recommended Pitch Rates:
          Secondary: 1 Liter per 10hL
          Primary (kettle sour): 1 Liter per 5hL

Pediococcus: contains >100 million cells/mL
Recommended Pitch Rate:
          Secondary: 1 Liter per 10hL

*White Labs recommends pitching based on intended dosage rates as opposed to actual cell concentrations since these can vary slightly.


Join us for a two-day educational class — Sour Beer Essentials — September 11 and 12 at our White Labs Asheville facility to learn more about the microbes responsible for making sour and farmhouse beers. Can't make it to North Carolina? No problem! We're also offering a webinar option. Register for the class by August 11 to save $50. Purchase this and other workshops by downloading the White Labs app, emailing [email protected] or through yeastman.com.

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