Make incredible sours with this high-purity lactic acid bacteria culture! 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. Besides providing an outstanding performance, WildBrew Sour Pitch is capable of delivering consistent results for brewers. To use, pitch directly into unhopped wort. Great for making a range of different sours including (but not limited to) Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
Lallemand's recommended pitching rate for this culture is 10g/hL. This translates to roughly 2 grams per 5 gallons of wort. To use, open the sachet and add WildBrew Sour Pitch directly to unhopped wort,ensuring temperature is 86 - 104F. For better distribution, you can rehydrate WildBrew Sour Pitch in a 50/50 mix of unhopped wort and water, in 10 times the weight of inoculation, at 86F plus or minus 8 degrees. Monitor pH drop and test regularly.