Lallemand WildBrew ™ Sour Pitch
it is a highly performing and pure lactic bacterium, specifically selected for its ability to produce a wide range of styles of sour beers.
WildBrew ™ Sour Pitch produces a clean and balanced citric aromatic profile, typical of both traditional and modern acid beers. Inoculated at the optimal temperature and in the right conditions, it is a vigorous, safe and easy to manage bacterium using various techniques, such as the typical acidification process in the boiling tank.
In addition to ensuring exceptional performance, WildBrew ™ Sour Pitch is able to guarantee consistent results for brewers.
The styles brewed with this bacterium are: Berliner Weisse, Gose, Simil-Lambic, American Wild and Sour IPA.
DESCRIPTION
Classified as Lactobacillus plantarum, an optional heterofermentative strain.
In line with Lallemand's strict quality control and guarantee procedures, each single batch of WildBrew ™ Sour Pitch is only placed on the market after passing a series of rigorous tests, guaranteeing the highest levels of purity, quality and performance.
Under standard operating conditions according to the Lallemand method, the WildBrew ™ Sour Pitch bacterium shows: Rapid decrease in pH which can end within 2 days (usually within 24-36 hours) High production of lactic acid against a low production of acetic acid. Citric and astringent aroma and taste with a fruity touch. The optimal temperature range for WildBrew ™ Sour Pitch in the production of sour beers varies from 30 ° C to 40 ° C (86 ° F to 104 ° F).
WildBrew ™ Sour Pitch is currently available in 250g packs (for 25 Hl / 660 US gal).
It can be stored for 18 months at 4 ° C (40 ° F) or 36 months at -18 ° C (0 ° F) in its original sealed packaging. It can be stored at room temperature (<25 ° C / 77 ° F) for 3 weeks without significant loss of viability.
It is recommended to use the entire WildBrew ™ Sour Pitch package once opened.