Wildbrew Sour Pitch 10g

• High - Performance Lactic Acid Bacteria: WildBrew Sour Pitch is a ready - to - use powerhouse, specifically selected to create a wide array of sour beer styles. Unlock your brewing potential now! • Clean Citrus Flavor: Produce a clean and balanced citrus flavor typical of both traditional and modern sour beers. Perfect for Berliner Weisse, Gose, and more! • Rigorous Quality Assurance: Every batch passes strict tests, guaranteeing unmatched purity, quality, and performance. With a fast pH drop and high lactic acid production, it's a must - have for sour beer brewing. Microbiological Properties: Classified as a Lactobacillus plantarum, a facultative hetero - fermentative strain. Viable bacteria > 1011 CFU/g, Dry matter > 92%, Acetic bacteria < 104 CFU/g, Moulds < 103 CFU/g, Yeast < 103 CFU/g. Brewing Properties: In Lallemand’s Standard Wort conditions, it shows a fast pH drop (usually within 24 - 36 hours), high lactic acid versus lower acetic production, and a citrusy, tangy aroma with a hint of fruit. The optimal temperature range for sour beer production is 30°C - 40°C (86°F - 104°F). Fermentation details depend on inoculation density, bacteria handling, temperature, and wort quality. → Best Practices Guide for Kettle Souring with WildBrew Sour Pitch → Technical Data Sheet

Wildbrew Sour Pitch 10g is designed for homebrewers and professional brewers who want to create delicious sour beers. It's used in the brewing process, especially in techniques like kettle souring. With a 10 - gram package, it's easy to handle and store. Just use it at the optimal temperature range of 30°C to 40°C, and you can make various sour beer styles such as Berliner Weisse and Gose.