78541-37-74
Fermentation Temp Range | Warm |
Fermentation Range | 30 - 40°C (86 - 104°F) |
pH Tolerance Range | 3.2 - 3.5 |
Species | Lactoplantibacillus plantarum |
Hop Tolerance |
Alpha acid: 4ppm (IBU) |
Classified as Lactiplantibacillus plantarum, a facultative hetero-fermentative strain.
Viable Bacteria |
>10¹¹ CFU/g |
Dry Matter |
>92% |
Coliform | < 10² CFU/g |
E. Coli |
Absent in 1g |
S. Aureus |
Absent in 1g |
Salmonella |
Absent in 25g |
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.
In Lallemand’s Standard Wort conditions, WildBrew Sour Pitch™ bacteria exhibits:
Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.