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.
- Bacteria Strain: Lactiplantibacillus plantarum
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.
Brewing Properties:
- Aroma: Strong citrus, tangy, sour
- Fermentation Temperature: 86-104°F
- pH Range: 3.2-3.5
- Hop Tolerance: Alpha acid = 4 ppm (IBU), Beta acid = 8 ppm
Documents
|