Lallemand Wildbrew Sour Pitch Bacteria - 10 Grams
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. In Lallemand’s 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.
Each 10 gram sachet can innoculate 26 gallons of wort (or more than five batches). 2 grams per batch (at 5 gallons) should be sufficient. Partial packages can be used for lesser quantities and stored for future use.