Lallemand Wildbrew® Sour Pitch™ 10 gr
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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 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 with WildBrew™ Sour Pitch 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.
In a standard wort, 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). Recommended dosage is 1g/ 10 liter.
Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
| Fermentation Temperature: | 3.0-40°C |
|---|---|
| Fermentation type: | Wild yeast and bacteria |
| Yeast type: | Dry |
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