Description
A liquid suspension of bacteria used for the production of soured alcoholic beverages.
Typical Physical and Chemical Properties
Appearance: White to tan colored slurry
| pH: | 3.3 - 3.5 |
| Density: | ~1.0g/ml |
| Total Viable Cells/L: | 1 x1011 (Typical Analysis) |
| Cells/mL: | 1 x108 (Typical Analysis) |
Typical Microbiological Properties
- Growth on WLN (aerobic and anaerobic)
- Less than 1 large or variable colored colony present per 1E8 culture cells.
- Lawn growth consistent with the original mother culture.
- Strong media color change from blue to yellow.
Product Usage
Inoculation
Directly add refrigerated culture to wort and maintain a temperature of 85-100°F.
* Desired inoculation rates may vary by the end user.
| Wort Volume (Bbl) | Liters Pitched | Pitch Rate (cells/ml) |
| 1 | 0.5 | ~ 500,000 |
| 1 | 1.0 | ~ 1,000,000 |
| 1 | 1.5 | ~ 1,500,000 |
| 1 | 2.0 | ~2,000,000 |
Yeast
Yeast additions to wort may slow or inhibit bacterial acidification.
Hopping
Do not add hops to wort prior to souring with lactic acid bacteria.
Oxygenation
Do not oxygenate or aerate wort.
Storage and Shelf Life
- Store the cultures at or as close to 33°F as possible.
- Do not freeze.
- The shelf life is dependent on the strain and the storage temperature.
- Use the bacteria within 2 weeks of delivery.
- For longer storage, please contact customer service for guidance.
Packaging
- Rigid 1,2,4, and 8L food grade HDPE containers.
- Volume per container dependent on order size.
Certification
Kosher Pareve