Bretts & Sours, Top In Stock

Lactobacillus Secondary Souring Blend

Apply to Buy

This blend of two hop resistant Lactobacillus strains is intended for use in long-term souring.

Produces complex acidity. We recommend 15 IBU or less in the first generation. We do not recommend using this product in quick/kettle souring.

Long-term souring Mixed Acidity Hop resistant milk the funk
Regular pitch sizes are based on our standard pitch rates. Are you looking for a custom pitch rate? Not sure how much yeast to order? Contact us for assistance.
Key Characteristics

20–25°C (68–77°F)

Fermentation Rate

Low Fermentation Rate

Suitable Beer Types

American Wild Ale, European Sour Ale, Berliner Weisse

Flavour Profile

Mixed Acidity

Standard Supply Rate

Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.


Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.


Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!


Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!


Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+


Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.


Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.