Lallemand Brewing WildBrew™ Sour Pitch Lactobacillus Plantarum
Lallemand Brewing WildBrew™ Sour Pitch High Performance Lactobacillus Plantarum 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.
Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.
Classified as a Lactobacillus plantarum, a facultative hetero-fermentative strain.
- Viable bacteria > 1011 CFU/g
- Dry matter > 92%
- Acetic bacteria < 104 CFU/g
- Moulds < 103 CFU/g
- Yeast < 103 CFU/g
In line with Lallemand 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.
In Lallemand 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.
Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Flavour and Aroma:
Instructions for use:
Please download the Lallemand best practices guide for Kettle Souring with WildBrew™ Sour Pitch
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.
CONDITIONS OF USE:
- Inoculation 10g/hL
- pH > 3.4
- Temperature 30 - 40°C (86 - 104°F)
Packaging & 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.
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