
Wildbrew Sour Pitch, 10 g
WildBrew Sour Pitch is a ready-to-use, high-performance and high-purity lactic acid bacteria selected specifically for its ability to produce a wide range of sour beer styles.
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Beer Styles: Perfect for creating a wide range of sour beer styles, including Berliner Weisse, Gose, and American Wild Ales, offering consistent results for brewers aiming to craft unique sour profiles.
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Aroma & Flavour: Delivers a clean and crisp lactic acid profile, enhancing the tartness and bright acidity while preserving the desired fruity and refreshing notes of your beer.
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Performance: Rapid and reliable fermentation with high lactic acid production ensures consistent souring, reducing production time without compromising on quality.
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Application: Easy-to-use, pitch directly into the wort at optimal conditions, making it ideal for primary or co-fermentation processes, whether you're brewing at home or on a commercial scale.
Description
WildBrew Sour Pitch is a ready-to-use, high-performance and high-purity lactic acid bacteria selected specifically 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 includes, but are not limited to: Berliner Weisse, Gose, Lambic-style, American Wild and Sour IPA.
WildBrew Sour Pitch shelf life:
36 months at -18°C (-0°F)
18 months at 4°C (39°F)
3 weeks at 25°C (64°F)
Brewolution store WildBrew Sour Pitch at -18°C (-0°F)
Aroma: Citrus and tangy/sour with a hint of fruit.
Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
High lactic acid versus lower acetic production.
Dry matter: > 92%
Viability: < 10⁴ CFU/g
Moulds: < 10³CFU/g
Yeast: < 10³ CFU/g
Coliform: < 10² CFU/g
Acetic bacteria: < 10⁴ CFU/g
Fermentation range: 30°C - 40°C (86°F - 104°F)
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