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![WildBrew Sour Pitch Dry Yeast [BEST BEFORE 2023.10]](https://d2j6dbq0eux0bg.cloudfront.net/images/28194561/3154527887.jpg "WildBrew Sour Pitch Dry Yeast [BEST BEFORE 2023.10]")
WildBrew Sour Pitch Dry Yeast [BEST BEFORE 2023.10]
[BEST BEFORE 2023.10]
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, American Wild, and Sour IPA.
Classified as a Lactobacillus plantarum , a facultative hetero-fermentative strain.
Brewing Properties:
In Lallemand’s Standard Wort conditions, WildBrew Sour Pitch™ bacteria exhibits:
- Fast pH drop that can be completed within 1-2 days (typically within 24 to 36 hours).
- High lactic acid and low 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)
Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
5 Tips for Making Sour Beers at Home , by Lallemand
Best Practices Guide for Kettle Souring with WildBrew™ Sour Pitch
, by Lallemand
