WildBrew Sour Pitch – 10 g Dry Souring Bacteria

Why Brewers Love It

WildBrew Sour Pitch is a ready-to-use Lactiplantibacillus plantarum culture engineered for fast, clean kettle souring. It delivers a bright, citrus-forward acidity with minimal acetic character, straightforward handling, and reliable, repeatable results for everything from Berliner Weisse to Sour IPA.

Flavor and Aroma Profile

Clean, tangy citrus with a crisp, lactic sourness. Low acetic notes. Designed to create a balanced tart profile that pairs well with fruit additions and modern hop aromas.

Best Uses

• Berliner Weisse and Gose – quick, controlled souring with bright acidity.
• Sour IPA and Fruited Sours – lactic tang supports hop aroma and fruit intensity.
• Kettle souring workflows – easy inoculation and predictable pH drop before the post-sour boil.

Technical Specifications

• Format: Dry lactic acid bacteria
• Packet weight: 10 g
• Strain: Lactiplantibacillus plantarum
• Inoculation rate: 10 g/hL (1 g per 2.6 gal). One 10 g sachet treats up to 26 gal (100 L).
• Operating temperature: 86-104 °F (30-40 °C). Optimal around 95-100 °F (35-38 °C).
• Target pH: Typically reaches 3.2-3.5 within 24-36 hours under ideal conditions.
• Hop tolerance: Growth inhibited around 4 IBU alpha acids and 8 ppm beta acids. Use near-zero IBU wort.
• Packaging sizes: 10 g and 250 g
• Storage: Keep frozen for best shelf life. Reseal and return to cold storage after opening.

Brew Tips

• Produce low-IBU wort, whirlpool without hops, and cool to 95-100 °F (35-38 °C) before inoculation.
• Purge the kettle or fermenter headspace with CO2 and keep oxygen exposure minimal during souring.
• Pitch at 10 g/hL, hold warm, and monitor pH. When the beer reaches your target acidity, perform a short post-sour boil to pasteurize before hopping and primary fermentation.
• Fruit additions can be made post-boil or during fermentation to layer fruit character over a clean lactic profile.