OYL-605 is a blend of Levilactobacillus brevis and Lactiplantibacillus plantarum that sours efficiently at its higher temp range
Max souring develops within 24 to 72 hours
Proprietary propagation methods generate fresh, metabolically healthy cells and optimal biomass
Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains
Turn up the tang with Omega's Lactobacillus Blend. Lacto brevis and plantarum come together for a blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range. Note also that the blend is extremely hop sensitive, so make sure to add only to unhopped wort.
Attenuation: N/A
Flocculation: N/A
Alcohol Tolerance: N/A
Optimum Temp: 68-95°F
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
Replacement Wire Malt Pipe Support for 35L BrewZilla. Made from 304 stainless steel.
This is the "Gen 2" version of the wire support ring. It has been slightly modified from the previous version to be compatible with all generations of BrewZillas and DigiBoils.
KegLand Part Number: KL88020
Precise hydrometer for measuring the sugar content and progress of fermentation in wine ferments. Comes with a thermometer/correction scale built-in. Please Note: Due to the large size of this hydrometer, it does not work with our standard 11" or 14" hydrometer jars. We recommend using our 500mL Graduated Cylinder (MT636D) with this hydrometer.
Narrow range brix hydrometer that allows for highly accurate measurement. These hydrometers are excellent for use in the middle and towards the end of wine fermentation.
It features a built-in thermometer and correction scale for temperature correction of the reading. Thermometer measures a range of 30-150 F (0-50 C) with 1 degree resolution.
These brix hydrometers are calibrated at 68 F (20 C).
Replenishes the SO2 reactant supplied with the SC-100A, the SC-100 and the SC-300 Analyzer kits. Good for up to 50 tests. Guaranteed for 6 months. To avoid cross-contamination with other reagents, use a dedicated pipette to dispense the SO2 reactant. Store reactant in a dark, cool place with the bottle tightly sealed to maximize shelf life.
Bottle Sealing Wax is a sealing wax for any type of wine, liquor or bottled liquid. In all applications, Bottle Sealing Wax provides a tough, moisture resistant coating, which preserves freshness, flavor and fragrance. Bottle Sealing Wax adheres on both natural and synthetic corks. It provides tamper evident protection for your product. Bottle Sealing Wax can be applied by capping the top of the recessed cork or by dipping the corked bottle into the wax. Wax beads are easier to measure and melt than wax blocks.
Sold in 1 pound bags and 50 pound boxes. 1 pound will cover approximately 30 bottles, depending on usage.
DIPPING INSTRUCTIONS: The wax should be melted in a double boiled or crock pot. Maintain wax temperature at 180°F to 190°F. The ideal temperature may vary, depending on ambient temperature and humidity as well as the temperature of the bottle and cork.
Invert the bottle and carefully lower the cork end into the melted wax to the desired depth. Leave the top immersed for 10 to 15 seconds. Carefully lift bottle straight up and allow the excess wax to run off the inverted bottle top. When excess wax slows or stops, turn bottle upright and allow to cool.
FDA approved food grade tubing for transferring liquids. Made of Vinyl (PVC). Will not impart flavors or odors into your product.
5/16 inch ID tubing is recomended for use with Mini and Regular Auto Siphons.
Thin wall tubing is recomended for siphoning and transferring liquids. For pumping, keg lines, or other pressurized applications, see our thick wall and keg tubing.
Caseinate de Potassium, formally Caseine Soluble, is a concentrated, powdered form of Potassium Caseinate produced from milk. Helps eliminate oxidized phenolic (brown colored) and bitter compounds in white wines, rose wines, fruit wines, and meads. Caseinate de Potassium can be used preemptively in the must or as a curative step on finished wine.
Recommended Dosage:
In Juice: 1.9-3.8 g/gal (500-1000 ppm)
In Wine: 0.8-3.8 g/gal (200-1000 ppm)
Preparation For Use
Add the pre-measured amount of Caseinate de Potassium to 10 times its weight of cold water (do not use juice or wine).
Allow the solution to swell for 4 hours
Stir to dissolve any lumps
When completely dissolved, add the mixture slowly to the juice or wine while stirring continuously (for juice, add Caseinate de Potassium before settling).
Once added, strongly stir the entire wine volume to get the Caseinate de Potassium to integrate with the wine.
Once Caseinate de Potassium has been dissolved, use the preparation within 2 hours.
Minimum contact is 2 days, maximum 15 days.
The amount needed for your specific wine is best determined by a bench trial.
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Precise hydrometer for measuring the sugar content and progress of fermentation in wine ferments. Comes with a thermometer/correction scale built-in. 15" total length. Please Note: Due to the large size of this hydrometer, it does not work with our standard 11" or 14" hydrometer jars. We recommend using our 500mL Graduated Cylinder with this hydrometer.
Enhances clarification and static settling of white and rosé musts under extreme conditions
Active and fast depectinisation at low temperature, low pH, or high total pectin content
Produces rapid, compact lees and improves juice quality consistently
Requires lower dosage for effective results compared to standard enzymes
Cinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release
Lallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from Aspergillus niger, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C / 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines.
Protocol for Use:
Add after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions.
Usage Rates:
Standard conditions (>12 °C / 54 °F): 0.5–1.0 g/hL = 0.005–0.01 g/L = 0.019–0.038 g/gal
Cold or high-pectin conditions (8–12 °C / 46–54 °F): 1.0–2.0 g/hL = 0.01–0.02 g/L = 0.038–0.076 g/gal
Store in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.
Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Sorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine's pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a "geranium" smelling off-flavor.
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Heather has long been used in brewing, but especially in a Scotch Ale know as Fraoch. This herb imparts a nice aroma and a smooth hint of bitterness. Flavors are similar to a subtle Chamomile/mint blend with just a hint of lavender. Heather Tips are great when used by themselves, but can also be paired with honey. About 2 ounces added to the beginning of your boil will be plenty, but feel free to experiment.
Top quality cork has been the traditional closure of choice for wine bottles for centuries. Give your wine that traditional finishing touch.
Cork is natural, flexible, and compressible. Once it is securely in the bottle it has reliable anti-slip properties. This Size 8 Tapered Cork is made from "XX" quality natural cork. It is biodegradable and recyclable. A long time favorite for the long-term aging of wine.
Top diameter: 7/8 in, Length: 1-1/16 in, bottom diameter: 43/64 in. Made in Portugal.
The mini-Bordeaux bottle is great option for everything from dessert wine to olive oil
Contains just over a standard 5 oz pour of wine—perfect for enjoying a single glass without uncorking a whole 750 mL bottle
Antique green glass color is often preferred for red wines to protect them from light during long term storage
Farro Glass offers a full lineup of the most essential and commonly used bottles in winemaking
The mini Bordeaux bottle is perfect for dessert wines, olive oil, or mead. This 200 mL size bottle is an ideal choice for those looking to cut down on their consumption of alcoholic beverages. At 6.75 fl oz, it holds just over a standard 5 oz pour of wine. A great option if you don't want to uncork a whole bottle to enjoy a single glass.
Volume: 200 mL
Style: Bordeaux / Claret
Use: Ice Wine, Dessert Wine, Olive Oil
Color: Antique Green
Finish: Cork
Bottom: Punted
Case QTY: 24
Pallet QTY: 108 Cases
Our Farro Glass Wine Bottles offers a full lineup of the most essential and commonly used bottles in winemaking. We scoured the world to find a bottle source that could provide a quality product consistently and at a fair price that we can pass on to our customers. If you've been searching for reasonably priced bottles that are reliably in stock, look no further.
3278 blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region
A Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels
Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort
When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism
Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available
Although beneficial, cultures do not need to be activated prior to inoculation
This blend of yeast and bacteria comes from a Belgian Brewery and is maintained with a selection of Saccharomyces Cerevisiae, which include Belgian-style wheat beer yeast, a sherry yeast, Brettanomyces Bruxellensis yeast, Brettomyces Lambicus yeast, Lactobacillus Delbruckii, and finally Pediococcus Cerevisiae. While amazingly complex, this mixture does not include all the possible cultures found in Belgian Lambics. However, it is representative of the organisms which are most important for the desirable flavor components of these beer styles.
Attenuation: 70-80%
Flocculation: Low - High
Alcohol Tolerance: 11%
Optimum Fermentation Temp: 63-75°F
Cell Count: 100 Billion
Styles:
Flanders Red Ale
Lambic
Gueuze
Mixed-Fermentation Sour Beer
For best results we always recommend ordering an ice pack with your liquid yeast.
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
5335 produces moderate levels of acidity. Commonly found in gueuze, lambics, sour brown ales and Berliner Weisse
Always used in conjunction with S. cerevisiae and often with various wild yeast
Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort
When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism
Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available
Although beneficial, cultures do not need to be activated prior to inoculation
Lactobacillus is used in the production in a wide array of sour beer styles as well as many food products. This particular strain is ideal for the acidification of beers, either pre or post cerivisiae fermentation. Can be use to kettle sour.
Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Attenuation: 70-90%
Flocculation: Low - High
Alcohol Tolerance: 9%
Optimum Fermentation Temp: 60-95°F
Cell Count: 100 Billion
Styles:
Berliner Weisse
Flanders Brown Ale/Oud Bruin
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic
For best results we always recommend ordering an ice pack with your liquid yeast.
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
LalVin 31™ performs well under such stressful conditions as low pH or low temperature In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish In red wines it is known for increasing berry fruit flavors and mouthfeel Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria MBR 31 was chosen by the ITV in France for use in white and red wines for high activity and positive flavor characteristics. In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish. In red wines it is known for increasing berry fruit flavors and mouthfeel. MBR 31 is a good strain for use at temperatures as low as 15°C (59°F). Of the MBR strains, it is the most tolerant of low pH. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <14% v/v. SO2 tolerance: <45 ppm pH: >3.1 Temperature: >55°F You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.
WLP65 is a unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP65 Belgian Sour Mix 1 is a unique blend of yeast and bacteria for making well balanced and delicious sour beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-80% Flocculation: Low to Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 80-85°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
SafSour LB 1™ is a heterofermentative lactic acid bacteria (L. brevis). It has been selected by Fermentis specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product. We recommend it to produce Gose, Berliner Weisse and many other balanced sour beers.
Acidifies non-hopped wort within 30h–48h at a temperature of 89.6°F +/- 9°F (32°C +/-5°C) .
As a heterofermentative lactic acid bacteria, SafSour LB 1™ produces lactic acid and acetic acid.
SafSour LB 1™ presents a low tolerance towards iso alpha acids (half of growth is inhibited, IC50 of 10 ppm).
Typically reaches a final pH of 3.6–3.9
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C).
An oxygenation rate of 13 ppm helps achieve a balanced acetic/lactic profile.
Dosage:
The optimum dosing rate is 10 g/hL
Storage:
Product may be transported at ambient temperatures, ideally not more than 30°C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40°C are allowed.
Must be stored in a cool and dry conditions (< 4°C/39.2°F).Peaks of up to 40°C are allowed.
Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
Best if used within 36 months after production date when stored under cool temperatures (< 4°C/39.2°F). Refer to the packaging for “Use Best Before Date.” Do not use soft or damaged sachets.
Points of Attention:
SafSour LB 1™ is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion.
Biogenic amines-free.
Prevent volatile acidity in fermentation before it happens
Add at first signs of a problematic ferment to help limit the production of volatile acidity
Avoid a malolactic fermentation (MLF) in White Wines
Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity
CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus. This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.
Don’t Use Killazyme If You Are Coinoculating Yeast and ML
When performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.
Use Killazyme to Prevent Volatile Acidity in Fermentation
Killazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity.
Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced.
At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation
Use Killazyme at First Signs of Problem Finish
Killazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.
Use Killazyme to Avoid MLF in White Wines
When fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. . Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.
Barrel Storage Protection of Reds
After MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.
Use:
To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.
To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.
Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.
When Blending Partial and Complete MLF Wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.
For Sluggish or Stuck Yeast Fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.
You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.
These hot fill bladders are a great way to cut time out of your brew day using the "no chill" or "hot packing" method of cooling wort. When your boil is over, simply fill them up and wait for the wort to chill overnight or throw it in the fridge. This eliminates the traditional 30-60 minutes of chill time common in most brew days. Use the wort immediately after it has cooled down, or store refrigerated for short periods of time.
When chilled and ready to go, most brewers transfer the wort out of the bag and into their favorite fermenter. However it is possible to ferment directly in the bag with the use of a #7 stopper and airlock.
Hot packing and the storage of wort at room temperature has been done in Australia as a common practice for decades. Because of the temperature of wort entering the bag, any bacteria are killed. However there does exist a small chance of Botulism contamination for wort that is hot packed and stored. Botulism spores can survive a boil and are only killed through high temperature pasteurization. We always recommend using the wort as quickly as possible once it has cooled.
Hot fillable means they can be filled with any liquid up to 212°F.
The triple layer construction makes these bags puncture resistant, chemical resistant, and gives the bag superior oxygen barrier properties. The first layer is 50-micron polyethylene, the second is 45-micron polyethylene, and the third is 15-micron nylon.
5.2 gal / 20L capacity.
KegLand Part Number: KL18463
WildBrew Sour Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles
Produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Get all the tangy, sour tastes you desire in a dry culture medium with Lallemand's WildBrew™ Sour Pitch. This high performing, highly pure lactic acid bacteria is a great selection for a wide variety of sour beer styles. WildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile and offers an easy way to control the introduction of bacteria during various souring techniques. Feel confident in this culture's superior performance and consistent results. An excellent bacteria for Berliner Weisse, Gose, lambics, American Wild, Sour IPAs and many other styles.
Beer Styles: Sours
Inoculation Rate: 1g/10L or 10g/hL
Aroma: Citrus, tangy, sour
Fermentation Range: 86-104°F
pH Range: 3.2 - 3.5
Hop Tolerance: 4 ppm iso-alpha acid / 8 ppm beta acid
*See the technical data sheet below for information on rehydration, usage and storage.
3763 contains a blend of lambic cultures that produce beer with a complex, earthy profile and a distinctive pie cherry sourness
Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders
Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort
When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism
Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available
Although beneficial, cultures do not need to be activated prior to inoculation
Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
Attenuation: 80%
Flocculation: Low - High
Alcohol Tolerance: 11%
Optimum Fermentation Temp: 65-85°F
Cell Count: 100 Billion
Styles:
Flanders Brown Ale/Oud Bruin
Fruit Lambic
Gueuze
Straight (Unblended) Lambic
For best results we always recommend ordering an ice pack with your liquid yeast.
Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
