Brettanomyces and Bacteria: Home Enthusiast
BREW LIKE THE PROFESSIONALS with WILD & SOUR CULTURES
Wyeast Premium Liquid Yeast has been the choice of professional brewers and craft beverage makers since 1986, and we have offered the same quality and diversity of cultures to homebrewers in since then, too. Our Brettanomyces and Bacteria cultures are designed for direct inoculation of 5 gallons (19 Liters) wort or beer for kettle souring or traditional aging.
Product Information & Usage
The Brettanomyces and Lactic Cultures packages contain 100 mL of slurry. This provides the direct pitching rate recommended by and for professional brewers for a 5 gallon (19 L) batch size. These cultures are best used at temperatures of 68 °F (20 °C) or higher. Cultures may take between 1-12 months to produce desired effects. Cultures may be inoculated anytime during primary fermentation. For accelerated results, time inoculation at the beginning of primary fermentation.
Instructions for the proper use of Brettanomyces and Lactic Culture packages:
- Remove package from refrigeration (34-40 °F, 1-4 °C) and allow to come to room temperature.
- Shake package well, sanitize, and open.
- Add contents to unfermented wort or partially fermented beer.
- Adjust to desired fermentation temperature. For more information on temperature selection, visit our WILD & SOUR STRAINS section and select the strain being used.
Sterile Packaged Product – UV Light Barrier – Guaranteed
Keep Refrigerated. Do not freeze.
Best if Used by: This package is best when used within 6 months of the manufacturer’s date when stored between 34-40 °F (1-4 °C).
Our Product Warranty states that we guarantee the viability of the product in our Brettanomyces and Lactic Culture packages for 6 months from the manufacture date assuming that they have been properly shipped, stored and handled. Our superior packaging material provides 100% oxygen barrier and UV light protection making this exceptional guarantee possible. During this 6 month guaranteed shelf life, some loss of viability is to be expected. This will vary from one strain to another.
Brettanomyces and Lactic Acid Bacteria packages will sometimes swell slightly, or moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO₂ production. Some strains are more prone to this than others.