Classified as a Lactobacillus plantarum, a facultative hetero-fermentative strain.
- Viable bacteria > 1011 CFU/g
- Dry matter > 92%
- Acetic bacteria < 104 CFU/g
- Moulds < 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.
INSTRUCTIONS Open the sachet and 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.