Lallemand WildBrew Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. More details
Warning: Last items in stock!
No reward points for this product because there's already a discount.
Lallemand WildBrew Sour Pitch is a high-performance, 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 flavour 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. Besides providing an outstanding performance, WildBrew Sour Pitch is capable of delivering consistent results for brewers.
In standard wort conditions, 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 flavour is citrus and tangy with a hint of fruit.
WildBrew Sour Pitch comes in 10g sachets, which is enough to sour up to 1hl of unhopped wort at a time.
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
Pitch directly into unhopped wort at a rate of 1g/10L, ensuring temperature is 30 - 40°C. For better distribution rehydrate the Sour Pitch in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30°C +/- 5°C.
Aroma: Citrus, tangy, sour
Fermentation Range: 30°C - 40°C
pH Range: 3.2 - 3.5
Hop Tolerance: in lab tests, growth was inhibited at 4ppm alpha acid and 8ppm beta acid
Inoculatiuon Rate: 10g/hL