WildBrew Sour Pitch Bacteria (250g)

Description 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. 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 which 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. Focus on your creativity and style and let WildBrew Sour Pitch™ do the rest. Specifications Fermentation Temp Range Warm Fermentation Range 30 - 40°C (86 - 104°F) pH Tolerance Range 3.2 - 3.5 Species Lactoplantibacillus plantarum Hop Tolerance Alpha acid: 4ppm (IBU) Beta acid: 8 ppm   Microbiological Properties Classified as Lactiplantibacillus plantarum, a facultative hetero-fermentative strain. Viable Bacteria >10¹¹ CFU/g Dry Matter >92% Coliform < 10² CFU/g E. Coli Absent in 1g S. Aureus Absent in 1g Salmonella Absent in 25g Acetic Bacteria <10⁴ CFU/g Moulds <10³ CFU/g Yeast <10³ CFU/g In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Sour Pitch™ is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance. Brewing Properties In Lallemand’s Standard Wort conditions, WildBrew Sour Pitch™ bacteria exhibits: Fast pH drop that can be completed within 1-2 days. High lactic acid and low acetic acid production. Aroma and avor 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 - 40°C (86 - 104°F). Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.