Lactobacillus Blend | White Labs WLP4682 Yeast

White Labs WLP4682 Lactobacillus Blend, now available in the Next Gen PurePitch packaging, is specially formulated for homebrewers seeking to create sour beers with complexity and depth. This blend of Lactobacillus species is designed to produce a range of sour beer styles, offering a reliable and efficient way to achieve the desired acidity and tartness.

Key Features:

• Blend Composition: Contains a selection of Lactobacillus strains, providing a versatile base for souring a wide variety of beer styles.
• Souring Capability: Capable of producing a clean, controlled sourness, this blend is ideal for Berliner Weisse, Gose, Lambic, American Wild, and other sour styles.
• Optimal Souring Temperatures: Performs best at 95-100°F (35-38°C), where the Lactobacillus strains can rapidly lower the pH of the wort, creating a pleasantly tart profile.
• Next Gen PurePitch Packaging: Designed with the homebrewer in mind, the PurePitch packaging ensures freshness, viability, and ease of use.

Guidance for Use:

1. Pitching Rate: For optimal souring, use a pitching rate of 10 mL of PurePitch per gallon of wort, adjusting based on desired sourness level.
2. Wort Preparation: Best results are achieved with a pre-boiled, un-hopped wort or one with low hop bitterness, as hops can inhibit Lactobacillus growth.
3. Temperature Control: Maintain the wort at the higher end of the souring temperature range to facilitate rapid acid production and achieve a clean sour profile.
4. Monitoring pH: Regularly check the pH of the wort during souring to reach the desired acidity level, typically targeting a pH between 3.2 and 3.8.

White Labs WLP4682 Lactobacillus Blend in Next Gen PurePitch packaging is the ideal choice for homebrewers looking to explore the world of sour beers. Its ease of use, combined with the ability to produce consistent and controllable sourness, makes it a go-to option for crafting exquisite sour beers right at home.