Lactic acid bacteria Sour Pitch - 11g
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. 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. Besides providing an outstanding performance, WildBrew Sour Pitch is capable of delivering consistent results for brewers.
Styles brewed with this bacteria include, but are not limited to Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
In Lallemand’s 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 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.
Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
- 10 g/hl
Open the sachet and add WildBrew Sour Pitch directly to unhopped wort at a rate of 10g/hL (1g/10L), ensuring temperature is 30 - 40°C. For better distribution rehydrate WildBrew Sour Pitch in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30°C +/- 5°C. Monitor pH drop and test regularly.
Storage – store in cool and dry conditions.