The pH scale, that fundamental guide in brewing, was crafted in 1909 by S.P.L. Sørensen. He devised a method for determining the acidity or alkalinity of solutions on a scale from 0 to 14. His ingenious creation unveiled the significance of pH in biochemical reactions, particularly those brewing relies on. But what is pH? In…
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Brewers regularly produce wort with varying strengths and chemical properties. Most brewing strains have evolved to thrive within a narrow range of growth conditions specific to certain styles. As brewers, we already choose strain parameters depending on the yeast strain, from attenuation ranges, flocculation characteristics, and preferred fermentation temperatures. Filter Through Our Yeast & Bacteria…
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WLP655 Belgian Sour Mix 1 is a unique blend of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus. Beers produced with Belgian blends, such as WLP655, are often aged in bottles or barrels for several months, continuously evolving their sensory profiles. The impacts of different fermentation conditions on beer evolution are not fully understood. Our R&D team experimented…
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Making a Kettle Sour with Lactobacillus Cultures Kettle souring can be a convenient method for creating a crisp, clean, tart beer. Sour beers add variety to the beer menu and can attract new clientele. There are multiple ways to achieve a sour beer. One of the easiest is by using a Lactobacillus culture pre-fermentation in…
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