Lallemand WildBrew Sour Pitch Lactobacillus Plantarum
Brew clean, bright sour beers with Lallemand WildBrew Sour Pitch Lactobacillus Plantarum, a lactic acid bacteria designed for fast, controlled kettle souring. This strain produces smooth, citrus-forward acidity without funky or off-flavors, making it easy to achieve balanced, refreshing sour beers with consistent results.
WildBrew Sour Pitch is intended for brewers who want a straightforward approach to sour beer production without extended aging or mixed fermentation. It is commonly used for kettle souring styles such as Berliner Weisse and other light, tart ales where clean acidity and repeatability are essential. This is the same culture used in Craft a Brew’s Florida Weisse Kettle Sour Kit.
This Lactobacillus plantarum culture is available in 0.8 gram and 2 gram pack sizes to suit different batch volumes. Souring typically completes within one to four days when held at temperatures between approximately 80 and 100 degrees Fahrenheit, allowing brewers to maintain tight control over acidity levels.
For best results, pitch Sour Pitch into unhopped or lightly hopped wort and hold the wort within the recommended temperature range until the desired acidity is reached. Once souring is complete, resume the boil to stop bacterial activity and continue brewing as usual.
Produced to professional fermentation standards, Lallemand WildBrew Sour Pitch provides a reliable, efficient solution for brewing clean, citrusy sour beers with predictable acidity and consistent quality.
Original: $2.99
-70%$2.99
$0.90
Description
Brew clean, bright sour beers with Lallemand WildBrew Sour Pitch Lactobacillus Plantarum, a lactic acid bacteria designed for fast, controlled kettle souring. This strain produces smooth, citrus-forward acidity without funky or off-flavors, making it easy to achieve balanced, refreshing sour beers with consistent results.
WildBrew Sour Pitch is intended for brewers who want a straightforward approach to sour beer production without extended aging or mixed fermentation. It is commonly used for kettle souring styles such as Berliner Weisse and other light, tart ales where clean acidity and repeatability are essential. This is the same culture used in Craft a Brew’s Florida Weisse Kettle Sour Kit.
This Lactobacillus plantarum culture is available in 0.8 gram and 2 gram pack sizes to suit different batch volumes. Souring typically completes within one to four days when held at temperatures between approximately 80 and 100 degrees Fahrenheit, allowing brewers to maintain tight control over acidity levels.
For best results, pitch Sour Pitch into unhopped or lightly hopped wort and hold the wort within the recommended temperature range until the desired acidity is reached. Once souring is complete, resume the boil to stop bacterial activity and continue brewing as usual.
Produced to professional fermentation standards, Lallemand WildBrew Sour Pitch provides a reliable, efficient solution for brewing clean, citrusy sour beers with predictable acidity and consistent quality.
