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.
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA.
-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).
Open the sachet and add WildBrew™ Sour Pitch directly to unhopped wort at a rate of 10g/hL, 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.
WildBrew™ Sour Pitch is currently available in 250g packs (for 25hL / 660 US gal).
This product can be stored for 18 months at 4°C (40°F) or 36 months at -18°C (0°F) in its original sealed packaging.
This product can be delivered and stored at ambient temperature (<25°C / 77°F) for 3 weeks without significant loss of viability.
It is recommended to use the entire sachet of WildBrew™ Sour Pitch after opening.