WildBrew™ Sour Pitch Lactobacillus Plantarum - 10 grams

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WildBrew™ Sour Pitch Lactobacillus Plantarum is a dry version of lactic acid bacteria that homebrewers can use for various souring techniques. It 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.

WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.  Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.

The recommended inoculation rate is 1 gram/~2.5 gallons or 10 grams/~25 gallons. Lallemand’s recommendation is 10g/hL.

Styles that can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Additional information

SKU

Y030

Customer Reviews

Based on 6 reviews
83%
(5)
17%
(1)
0%
(0)
0%
(0)
0%
(0)
B
Brewdog333
Sour pitch review

I have used this a couple times to make a kettle soured beer. It worked well in the past, and I'm hoping my next Key Lime Sour is as delicious as last years batch

B
Brewdog333
“Steady as She GOSE"

I made a Key Lime Sour with this yeast. I let it sour for 2 days, then boiled it and added hops, and pitched SafAle BE-134 yeast for 2 weeks. It came out fantastic. Cheers, Brewdog333

C
Cameron M.
It worked just right

Took a couple days trying to keep the preboil wort temperature up during the winter but this is one of my best beers according to my wife.

C
Cody B.
Worked excellently

Took my pH 6 wort(5 gallons) down to 3 in approximately 48 hours at 90-110F(my garage). Super smooth flavor for the low acidity.

R
Robert G.
Great For Kettle Souring

Like it much better then the liquid. Has a crisp clean taste.

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WildBrew™ Sour Pitch Lactobacillus Plantarum - 10 grams

WildBrew™ Sour Pitch Lactobacillus Plantarum - 10 grams

Customer Reviews

Based on 6 reviews
83%
(5)
17%
(1)
0%
(0)
0%
(0)
0%
(0)
B
Brewdog333
Sour pitch review

I have used this a couple times to make a kettle soured beer. It worked well in the past, and I'm hoping my next Key Lime Sour is as delicious as last years batch

B
Brewdog333
“Steady as She GOSE"

I made a Key Lime Sour with this yeast. I let it sour for 2 days, then boiled it and added hops, and pitched SafAle BE-134 yeast for 2 weeks. It came out fantastic. Cheers, Brewdog333

C
Cameron M.
It worked just right

Took a couple days trying to keep the preboil wort temperature up during the winter but this is one of my best beers according to my wife.

C
Cody B.
Worked excellently

Took my pH 6 wort(5 gallons) down to 3 in approximately 48 hours at 90-110F(my garage). Super smooth flavor for the low acidity.

R
Robert G.
Great For Kettle Souring

Like it much better then the liquid. Has a crisp clean taste.