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WildBrew™ Sour Pitch Lactobacillus Dry Culture, Lallemand - 250g - Sale!
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WildBrew™ Sour Pitch Lactobacillus Dry Culture, Lallemand - 250g - Sale!


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*We have 1 package with a Best Before date of 12/25. On sale - 30% off.*

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.

Sour Pitch is a Lactobacillus plantarum strain.

  • CA$208.60
Old price: CA$298.00 , you save CA$89.40
  • 30% off
If it has a price, it's likely in stock. (We will confirm stock when you order - Or feel free to call or email us and ask. If price listed is $0, place an order to request price and lead-time.)
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  • SKU
    61310-250-1225

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).

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.

Dosage

250 g packet for 25 hL

Keep frozen.

  • Brand
    LalBrew
  • Liquid or Dry?
    Dry
  • Type of Yeast
    Wild, Sour, Funky
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