Lallemand WildBrew™ Sour Pitch Lactobacillus Plantarum 10g

Choose From: Just the Bacteria Please!
Sale price$20.00


WildBrew™ Sour Pitch Lactobacillus Plantarum is a dry version of lactic acid bacteria that homebrewers can use for various souring techniques. It 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.

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.  Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.

Styles that 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.

Aroma: Citrus, tangy, sour
Temp Range: 30-40°C
PH Range: 3.2 - 3.5 
Dosage: 10g/hl (0.1g per litre or 1g per 10L) ensuring temperature unhopped wort is 30-40°C
Please Note: For best results we Always recommend ordering an Ice Pack with your dry yeast. Ice Packs can be found below in the "Optional" section.

Direct Pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.

Rehydrate bacteria in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30°C +/- 5°C.


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