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.
Temp Range: 30-40°C
Dosage: 10g/hl (0.1g per litre or 1g per 10L) ensuring temperature unhopped wort is 30-40°C