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.
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Customer ReviewsWrite a review
I ordered the wild brew sour pitch and used it for a kettle sour. I would certainly use it again. It achieved a nice level of acidity after two days in kettle. Easy and efficient
I've made kettle-soured beers with whole grain, probiotics from Whole Foods, and this, and hoo doggy if this ain't just the answer forever. It's cheap as HECK for me since I get ~10 full sour beers out of a single sachet (as a one gallon brewer, big asterisk), it works crazy fast (dry lacto pitched into clean wort was sharply tart in 24 hours, to the point that I may pull it early next time), and produces a lovely sourness, slightly citric as the description states. I dig the yoghurt-y vibes I got from the probiotics, but if you want a clean, fast, fairly cheap, and idiot-proof option, grab this stuff. Throw in 1lb of raspberries per gallon and reach Nirvana