Description
Quick Facts
Beer Styles: Sours
Aroma: Citrus, tangy, sour
Fermentation Range: 86-104°F (30-40°C)
pH Range: 3.2-3.5
Hop Tolerance: In lab tests, growth was inhibited at 4ppm alpha acid and 8ppm beta acid
Inoculation Rate: 10g/hL
Microbiological Properties
WildBrew™ Sour Pitch is classified as Lactobacillus 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
- Acedic bacteria: < 104 CFU/g
- Molds: < 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 2 days (typically within 24 to 36 hours). High lactic acid versus lower acetic production.
- Aroma and flavor are citrus and tangy with a hint of fruit.
- The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is 86°F (30°C) to 104°F (40°C).
Fermentation rate, fermentation time, and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature, and nutritional quality of the wort.
If you have questions, please don’t hesitate to contact us.
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