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Lallemand WildBrew Sour Pitch Bacteria 10 Gram

Lallemand
$19.50
$19.50
$11.12
(You save $8.38)

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.

 

Microbiological Properties:

Classified as Lactobacillus plantarum, a facultative hetero-fermentative strain. In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew™ Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.

VIABLE BACTERIA > 1011 CFU/g

DRY MATTER > 92%

COLIFORM < 102 CFU/g

ACETIC BACTERIA < 10 CFU/g

MOULDS < 10 CFU/g

YEAST < 10 CFU/g

 

Brewing Properties:

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 (86°F to 104°F). Brewing Properties For more information, please visit us online at www.lallemandbrewing.com For any questions, you can also reach us via email at brewing@lallemand.com CONTACT US Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort

 

Instructions:

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 (86 - 104°F). 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 (86°F +/- 8°F). Monitor pH drop and test regularly

 

Packaging and Storage:

WildBrew™ Sour Pitch is currently available in 250g packs (for 25hL / 660 US gal) and 10g packs (for 1hL.) 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. This product can be delivered and stored at ambient temperature (<25°C / 77°F) for 3 weeks without significant loss of viability. While it is recommended to use the entire sachet of WildBrew™ Sour Pitch after opening, extended storage is possible under specific conditions. Please contact us with any questions you may have. 

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Description

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.

 

Microbiological Properties:

Classified as Lactobacillus plantarum, a facultative hetero-fermentative strain. In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew™ Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.

VIABLE BACTERIA > 1011 CFU/g

DRY MATTER > 92%

COLIFORM < 102 CFU/g

ACETIC BACTERIA < 10 CFU/g

MOULDS < 10 CFU/g

YEAST < 10 CFU/g

 

Brewing Properties:

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 (86°F to 104°F). Brewing Properties For more information, please visit us online at www.lallemandbrewing.com For any questions, you can also reach us via email at brewing@lallemand.com CONTACT US Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort

 

Instructions:

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 (86 - 104°F). 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 (86°F +/- 8°F). Monitor pH drop and test regularly

 

Packaging and Storage:

WildBrew™ Sour Pitch is currently available in 250g packs (for 25hL / 660 US gal) and 10g packs (for 1hL.) 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. This product can be delivered and stored at ambient temperature (<25°C / 77°F) for 3 weeks without significant loss of viability. While it is recommended to use the entire sachet of WildBrew™ Sour Pitch after opening, extended storage is possible under specific conditions. Please contact us with any questions you may have. 

Additional info

SKU: 2317