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| [[Fermmentos Labs]] (Brazil - CLOSED) || FB12 Lactos || ''Lactobacillus delbruekii'' and ''Lacticaseibacillus rhamnosus'' || Homofermentative || || Designed for kettle souring. Optimal temperatures of 25-30°C <ref name="fermmentos_catalog_2017" />.
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| [[GigaYeast]] (CLOSED) || GB110 || ''Lactobacillus delbrueckii''? <ref>[https://www.facebook.com/GigaYeast/posts/565914926872849?comment_id=567669393364069&offset=0&total_comments=1¬if_t=feed_comment From Gigayeast, Inc. on Facebook, 12/3/2014: "Appears to be L. delbrueckii."]</ref> || Heterofermentative || For a 5 gallon batch of beer use 2 liters at 1.040 with high quality yeast nutrient. Keep as close to 86°F (30°C) as possible for 3-4 days with frequent rousing (no stir plate) <ref>Personal Communication with Jim Thompson.</ref>. || Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Contains ~200 billion cells per homebrew pitch <ref name="sbb2.0"></ref>.
We recommend brewing with GB110 in one of three ways. I) “Hot Start”: Pitch GB110 to wort at 98 F with little or no hops for 48-72 hrs. Wort may be soured before kettle boil or after. If soured before kettle boil, boil with hop additions as usual. If soured after kettle boil cool wort and pitch yeast. II) “Co-Pitch”: Pitch GB110 into a primary with yeast of your choice at 68-72 F. Wort that is less than 1050 and 7 IBU will typically be very sour in 2-3 weeks. III) “Secondary”: Pitch GB110 after primary fermentation for an aged sour. Souring by this method typically requires several months. Adding simple sugars or fruit etc. will enhance souring in the secondary <ref>[http://www.gigayeast.com/fast-souring-lacto GigaYeast Webpage. Retrieved 7/22/2015.]</ref>. Sometimes referred to as GigaYeast's "Fast Acting Lacto". This strain is hop sensitive <ref name="steve_smith">[https://www.facebook.com/groups/MilkTheFunk/permalink/1068326413195572/?comment_id=1069411906420356&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Steve Smith of GigaYeast on MTF. 05/08/2015.]</ref>.
| [[RVA Yeast Labs]] || RVA 600 || ''Lacticaseibacillus rhamnosus'' || Homofermentative || No starter necessary per RVA || Homofermentative Lacto strain found in probiotics; sensitive to hops; does well at room temperature.
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| [[SouthYeast Labs]] (CLOSED) || Lactobacillus 1 || Unknown || Heterofermentative || || Source: Spontaneously infected beer (South Carolina). Best suits Light sours, gose, farmhouse saison (medium/high acidity).
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| [[SouthYeast Labs]] (CLOSED) || Lactobacillus 2 || Unknown || Homofermentatative || || Source: Prickly pear fruit (South Carolina). Best suits strong sours, and lambic (high acidity).
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| [[The Yeast Bay]] || Lactobacillus Blend || ''Lactiplantibacillus plantarum'', and 2 strains of ''Levilactobacillus brevis'' || Heterofermentative || || The Lactobacillus Blend includes three strains: ''Lactobacillus plantarum'', ''Lactobacillus brevis'' and a second strain of ''Lactobacillus brevis'' isolated from an accidentally soured blonde ale from a Mexican craft brewery. Quickly produces acidity across a wide range of temperatures. It can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity. The Yeast Bay recommends holding the IBU on the low end (< 2-3) if you'd like to use this blend to create acidity in a shorter time frame. Higher IBUs may result in souring, but the strain of ''L. brevis'' isolated from the Mexican craft brewery is hop tolerant up to about 15-20 IBU. Temperature: 70-90°F. Cell count: 50-80 million cells/mL (1.75-2.8 billion cells for 35 mL homebrew vials) <ref name="WL_cellcounts"></ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1280135442014667/?comment_id=1280341068660771&reply_comment_id=1280498695311675&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Nick Impellitteri on MTF regarding TYB Lactobacillus Blend cell counts. 04/08/2016.]</ref>. Recommended temperature range for fastest acid production for kettle souring is 85-90°F, although if kept in the 70's it should produce good acidification in 48-72 hours. A major drop off of in acid production is seen above 90°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1616265398401668/?comment_id=1617001948328013&comment_tracking=%7B%22tn%22%3A%22R%22%7D Impellitteri, Nick. Milk The Funk Facebook group. 03/17/2017.]</ref>.