Customer ratings and reviews
Customer ratings and reviews
2020-09-12
New product
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
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Good for styles | Berliner Weisse | |
Good for styles | Lambic | |
Good for styles | Flanders | |
Good for styles | Sour Ale | |
Type | Bacterium | |
Brand | White Labs | |
Alc. Tolerance (ABV) | 10% | |
Species | Lactobacillus | |
Type | Liquid |
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
PRODUCT FEATURES:
Use to: Lambic, Gose, Flanders, Berliner Weisse
Fermentation temperature: 21-24°C
Flocculation: low
Apparent attenuation: nd
Alcochol tolerance: 10% ABV
Dosage: 1 PurePitch up to 12°BLG, starter recommended with higher gravity
INGREDIENTS:
Bacteria Lactobacillius
Malted barley, amino acids, trace minerals
MANUFACTURER:
White Labs, Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (4°C).
Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.
NET WEIGHT:
35ml
WildBrew Sour Pitch is 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. WildBrew Sour Pitch produces a clean and balanced citrus flavour profile typical of both traditional and modern sour beer styles.
The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU).
This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).
A Lactobacillus brevis and plantarum blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range.
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