13,590
edits
Changes
update to 5223-PC
| [[Wyeast]] || 5335 || ''L. buchneri'' || Heterofermentative <ref name="mtf_wiki_shaner"></ref> || 1 liter starter for a 5 gallon batch of beer, 1.020 DME sterile wort, no stir plate, no O2, starter at 90°F if possible 5-7 days || Incubate at 90°F for 5-7 days for greater lactic acid production. Cell count: 1.0 x 10<sup>8</sup> (100 million) cells/mL (10 billion cells in a 100 mL homebrew pouch) <ref name="wyeast_cellcounts">[https://drive.google.com/folderview?id=0B8CshC9nxYHdZmE4MmoyLXA2WVk&usp=sharing Wyeast Specifications 2015 Retail Products. 2015.]</ref>.
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| [[Wyeast]] || 5223-PC || ''L. brevis'' || Heterofermentative <ref name="mtf_wiki_shaner"></ref><ref name="nick"></ref> || no stir plate, room temp is fine || Heterofermentative (produces lactic acid, ethanol and CO2), more hop tolerant. Does well at room temperature. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point). Jamie Daly indicated on MTF that he got almost no sourness after 24 hours at 100°F (37.8°C). He lowered the temperature to 90°F-95°F (32.2°C-35°C) for 36 hours, and the pH of the wort went down to 3.29. Thus, Jamie recommends 90°F-95°F (32.2°C-35°C) for 60 hours for better souring; avoid warmer temperatures. He also aerated his starter of L. brevis (2L starter of 1.020 DME) and set it on a stir plate at 95°F <ref name="brevis_aeration">[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC547135/ Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts. J. R. Stamer and B. O. Stoyla. Appl Microbiol. Sep 1967; 15(5): 1025–1030.]</ref>. The beer wort was not aerated, and the fermenter was flushed with CO2. These methods need verification. Cell count: 1.0 x 10<sup>8</sup> (100 million) cells/mL (10 billion cells in a 100 mL homebrew pouch) <ref name="wyeast_cellcounts"></ref>.
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| [[Wyeast]] || 4335 || ''L. delbruekii'' || Heterofermentative || || There are [https://www.google.com/search?safe=off&rlz=1C1CHBF_enUS741US743&ei=BAuPW-WyL8OAk-4PuoGryA8&q=wyeast+4335&oq=wyeast+4335&gs_l=psy-ab.3..0i30.16026.16026..16511...0.0..0.83.83.1......0....1..gws-wiz.......0i71.9JdIoR14NT8 various references on the internet during the mid to late 2000's] to a product called "Wyeast 4335 ''Lactobacillus delbruekii''", however, this product is no longer offered by Wyeast. When asked about this product, the Wyeast customer support reported that the "4335" product was renamed to "5335" fifteen years ago, and the "5335" and "4335" products are the same culture. It is unclear why "4335" was labeled as ''L. delbruekii'', but it is likely that it was originally misidentified <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2265479906813544/?comment_id=2267884689906399&comment_tracking=%7B%22tn%22%3A%22R%22%7D Chris Cates private correspondance with Wyeast customer service representative. Milk The Funk Facebook thread on the origin and disappearance of WY4335 ''L. delbruekii''. 09/04/2018.]</ref>.