This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).
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/mLRecommended 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.