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. 

• Bacteria Strain: Lactiplantibacillus plantarum

Add WildBrew Sour Pitch directly to unhopped wort at a rate of 10g/hL (1g/10L), ensuring temperature is 30 - 40°C (86 - 104°F). For better distribution rehydrate WildBrew Sour Pitch in a mix of unhopped wort and water (50/50) 10 times the weight of inoculation at 30°C +/- 5°C (86°F +/- 8°F). Monitor pH drop and test regularly.
 
BREWING PROPERTIES:
AROMA: STRONG CITRUS, TANGY, SOUR
FERMENTATION TEMPERATURE: 86-104°F
PH RANGE: 3.2-3.5
HOP TOLERANCE: ALPHA ACID = 4 PPM (IBU), BETA ACID = 8 PPM