I've been searching far and wide for information regarding mixed-fermentation microbe ratios for custom blends of Sacch, Brett, and LAB (Pedio, and Lacto).
Here is the (conflicting) direct pitches I've been able to gather so far from website or email:
White Labs:
Wyeast:
ECY:
Sui Generis (cell counts):
Does anyone have any further insight to what has worked for you? Or perhaps commercial correspondence with specific ratios/pitch rates?
Also I realize I can just buy these pre-mixed cultures from commercial labs, but I am hoping to make something unique.
Thanks!
Here is the (conflicting) direct pitches I've been able to gather so far from website or email:
White Labs:
- Saccharomyces: ?
- Brettanomyces: 0.7 L/BBL (primary) and 0.5 L/BBL (secondary)
- LAB: 1.0 L/BBL (primary) and 0.2 L/BBL (secondary)
Wyeast:
- Saccharomyces: 0.5 L/BBL
- Brettanomyces: 1.0 L/BBL (primary) and 0.5 L/BBL (secondary)
- LAB: 3.0-5.8 L/BBL (secondary)
ECY:
- Saccharomyces: ?
- Brettanomyces: >50% of culture
- LAB: ?
Sui Generis (cell counts):
- Saccharomyces: 55% of culture
- Brettanomyces: 11% of culture
- Lactobacillus: 22% of culture
- Pediococcus: 11% of culture
Does anyone have any further insight to what has worked for you? Or perhaps commercial correspondence with specific ratios/pitch rates?
Also I realize I can just buy these pre-mixed cultures from commercial labs, but I am hoping to make something unique.
Thanks!
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