WildBrew Sour Pitch

$21.99

Inoculate up to 100L of wort with dried lactic acid to create a wide range of sour beer styles while imparting clean citrus flavour.

In stock

Description

WildBrew Sour Pitch – Lallemand Brewing

Inoculate up to 100L of wort with WildBrew™ Sour Pitch! A ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. It produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Styles which can be brewed include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Click here for step by step: Kettle Souring Instructions

WildBrew™ Sour Pitch is classified as a Lactobacillus plantarum, a facultative hetero-fermentative strain.

  • Viable bacteria > 1011 CFU/g
  • Dry matter > 92%
  • Acetic bacteria < 104 CFU/g
  • Moulds < 103 CFU/g
  • Yeast  < 103  CFU/g

In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew™ Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.

WildBrew™ Sour Pitch bacteria exhibits:

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
  • High lactic acid versus lower acetic production.
  • Aroma and flavor is citrus and tangy with a hint of fruit.

The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is between 30°C to 40°C (86°F to 104°F)

Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.

Additional information

Weight .028 lbs
Dimensions 6 × 5 × .25 in

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