Wild Brew - Sour Pitch Bacteria 10g (Lallemand)

Wild Brew - Sour Pitch Bacteria 10g (Lallemand)

Product code : KL15738

Availability: In stock

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.

In Stock
$15.95
Description

Wild Brew - Sour Pitch Bacteria 10g (Lallemand)

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.

Besides providing 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.

Variable 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


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.

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 the 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.

Conditions of Use
Inoculation: 10g per 100L
pH: >3.4
Temperature: 30 - 40°C

 

Delivery Information

Please ensure that your shipping information is 100% correct before submitting your order.
Once an order has been placed, KegLand cannot change/add to an order or change the shipping information.
Any such changes will fall onto the customer to contact the shipping provider and attempt redirection.
For larger items we do recommend that you use a business address as your primary shipping choice. This limits un-deliverable items as it will be delivered within business hours ensuring a recipient can sign for the package.

If you require extra items after you have placed your order, a secondary order will have to be placed with additional shipping costs.

Please note that some items are coming from multiple warehouse locations and may not be delivered at the same time.
Full Terms & Conditions.

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