You asked for it and now you have it! 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. 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 outstanding performance, WildBrew™ Sour Pitch is capable of delivering consistent results for brewers.
BEERS TO BREW: Sours, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
INGREDIENTS: Lactobacillus plantarum, a facultative hetero-fermentative strain.
FERMENTATION: Ideally at 30-40°C (86-104°F).
PH RANGE: 3.2 - 3.5.
PITCHING: 10g per 100 L.
REHYDRATION INSTRUCTIONS: Not required. Open the sachet and add WildBrew™ Sour Pitch directly to unhopped wort at a rate of 10g/hL (1g/10L), ensuring the temperature is 30 - 40°C (86 - 104°F).
STORAGE: This product can be stored for 18 months at 4°C (40°F) or 36 months at -18°C (0°F) in its original sealed packaging.
SHELF LIFE: Refer to best before end date printed on the sachet. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days.
TYPICAL ANALYSIS:
VIABLE BACTERIA > 10^11 CFU/g
DRY MATTER > 92%
COLIFORM < 10^2 CFU/g
ACETIC BACTERIA < 10^4 CFU/g
MOULDS < 10^3 CFU/g
YEAST < 10^3 CFU/g