Wildbrew Sour Pitch Lallemand 10g

$15.95
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SKU
RET4824

Wildbrew Sour Pitch Lallemand 10g

WILDBREW SOUR PITCH™

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. Besides providing an outstanding performance, WildBrew Sour Pitch ™ is capable of delivering consistent results for brewers.

Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA.


Recommended Fermenter

Research has shown that in order to extract the most flavour from hops and yeast, and to minimise contact with oxygen, pressure fermenters are the best fermenters for any style of beer which is why the manufacturer recommends to use one of the below fermenters:


Liquid Yeast Options

Lager & Pilsner Yeast Strains:

BlueStone Yeast Stuttgart

Bluetone Yeast Pilsen


English Ales:

English Strong Bitter

Stouts and Dark Ales Yeast Strains:

Bluestone Yeast London


Belgian Beer Yeast Strains:

n/a



Dry Yeast Options


Other Yeast Options

                                   Philly Sour Yeast (sour beers)                       Mangrove Jack's M29 French Saison                       Lallemand Belle Saison Beer


Recipe Suggestions

Looking for inspiration? Click on the links below to take a look at our All Grain recipe kits, Kit & Kilo recipe kits and Fresh Wort Kits.


Explore our hops options


Research has shown that in order to extract the most flavour from hops, and to minimise contact with oxygen, pressure fermenters are the recommended fermenters for any style. If you want to produce the best beer possible, please take a look at our Australian Made PET Fermenters.


Classified as a Lactoplantibacillus plantarum, a facultative hetero-fermentative strain.

  • Viable bacteria > 1011 CFU/g
  • Dry matter > 92%
  • COLIFORM <102 CFU/g
  • E.COLI – Absent in 1g
  • 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.

In Lallemand’s Standard Wort conditions, WildBrew Sour Pitch™ bacteria exhibits:

  • Fast pH drop that can be completed within 1-2 days (typically within 24 to 36 hours).
  • High lactic acid and low 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)

Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.

Dry Yeast Frequently Asked Questions

Below you will find the questions we get asked the most regarding our dry yeasts.
Please click on one of the questions below to see the answer.

Dry Yeast Usage

Is it recommended to rehydrate dry yeast?

A big part of homebrewing comes down to what works best for you and also following producers' recommendations. We would encourage you to read instructions before use.

Do I need to rehydrate the yeast before pitching?

Typically, dry yeasts do not need to be rehydrated before use and can be pitched directly into our fermenters. However, some brewers prefer to rehydrate dry yeasts as they think it speeds up the start of fermentation.

How do I rehydrate dry yeast?

To rehydrate yeast, simply add around 300ml of lukewarm water to a sanitised conatainer, and add the content of the packet then cover with a layer of tin foil. You will notice that after an hour or so, the yeast will start to buble and activate.

Storage Recommendation

How do I store my dry yeast?

Store in the fridge or dry and cool place.

How long can I store my dry yeast for?

Dry yeast can be stored for extended periods of time. Please refer to the package for the best before date.
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