Yeast
WildBrew Sour Pitch — Lallemand
Lallemand
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Lallemand
- Product code
- Sour Pitch
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 30–40 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 10–10 g/hL
Description
The kettle-souring Lactobacillus plantarum most breweries reach for: held at 30–40 °C it takes unhopped wort to pH 3.2–3.5 in a day or two and leaves a clean citrus tang. It produces lactic acid rather than alcohol, so a brewing yeast follows it and the attenuation figure is nominal. Hops stop it early — growth was inhibited at 4 ppm alpha acid in Lallemand tests.