Wildbrew Sour Pitch 10g

WildBrew Sour Pitch – 10g

Create consistent, clean, and controlled sour beers with WildBrew Sour Pitch, a pure Lactobacillus plantarum culture designed for fast, reliable kettle souring. This professional-grade bacteria strain produces a refreshing lactic acidity without introducing off-flavours or unwanted organisms, making it ideal for brewers seeking a safe and efficient way to craft sour styles.

Sour Pitch delivers a clean, citrusy tartness in as little as 24 to 48 hours, giving you complete control over your souring process — no risk of cross-contamination or funky surprises.

Tasting Profile:

• Flavour & Aroma: Clean lactic sourness with subtle citrus and yogurt-like notes

• Acidity: Typical final pH 3.2–3.5

• Temperature Range: 30°C – 40°C (optimal at 37°C)

• Fermentation Time: 24–48 hours (kettle souring stage)

Usage Directions:

1. Prepare unhopped wort and cool to 35–40°C.

2. Pitch one 10g sachet per 20–40L of wort.

3. Maintain temperature and anaerobic conditions for 24–48 hours until desired pH is reached.

4. Boil wort to kill bacteria, then continue with normal fermentation using your preferred yeast strain.

Perfect For:
Berliner Weisse, Gose, Fruit Sours, and other kettle-soured styles

Achieve bright, crisp acidity with confidence using WildBrew Sour Pitch — the fast, clean, and worry-free solution for professional-quality sour beers.