{"id":4518,"date":"2021-09-09T17:17:28","date_gmt":"2021-09-09T15:17:28","guid":{"rendered":"https:\/\/www.cactuscommercial.co.za\/?post_type=product&#038;p=4518"},"modified":"2023-09-22T14:18:18","modified_gmt":"2023-09-22T12:18:18","slug":"wildbrew-sour-pitch-250g","status":"publish","type":"product","link":"https:\/\/www.cactuscommercial.co.za\/product\/wildbrew-sour-pitch-250g\/","title":{"rendered":"Wild Brew Sourpitch &#8211; 250g"},"content":{"rendered":"<h2>WILDBREW SOUR PITCH<\/h2>\n<div class=\"product-quick-fact\">\n<p>WildBrew\u2122 Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.<\/p>\n<p>WildBrew\u2122 Sour Pitch produces a clean and balanced citrus flavour profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.<\/p>\n<p>Styles that can be brewed with WildBrew\u2122 Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew\u2122 Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.<\/p>\n<p>Focus on your creativity and style and let WildBrew\u2122 Sour Pitch do the rest.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>In Lallemand\u2019s Standard Wort conditions, WildBrew Sour Pitch bacteria exhibits:<\/p>\n<ul>\n<li>Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).<\/li>\n<li>High lactic acid versus lower acetic production.<\/li>\n<li>The aroma and flavour are citrus and tangy with a hint of fruit.<\/li>\n<\/ul>\n<p>The optimal temperature range for WildBrew\u2122 Sour Pitch when producing sour beer styles is between 30\u00b0C to 40\u00b0C (86\u00b0F to 104\u00b0F)<\/p>\n<p>Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.<\/p>\n<p>&nbsp;<\/p>\n<p>Wildbrew Sour Pitch, classified as a <em>Lactobacillus Plantarum<\/em>, a\u00a0<span class=\"fontstyle0\">facultative hetero-fermentative strain<\/span>.<\/p>\n<ul>\n<li>Viable bacteria &gt; 10<sup>11<\/sup>\u00a0CFU\/g<\/li>\n<li>Dry matter &gt; 92%<\/li>\n<li>Acetic bacteria &lt;\u00a010<sup>4<\/sup>\u00a0CFU\/g<\/li>\n<li>Moulds &lt;\u00a010<sup>3<\/sup>\u00a0CFU\/g<\/li>\n<li>Yeast \u00a0&lt; 10<sup>3<\/sup>\u00a0 CFU\/g<\/li>\n<\/ul>\n","protected":false},"featured_media":6523,"template":"","meta":[],"product_cat":[153],"product_tag":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.cactuscommercial.co.za\/wp-json\/wp\/v2\/product\/4518"}],"collection":[{"href":"https:\/\/www.cactuscommercial.co.za\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.cactuscommercial.co.za\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cactuscommercial.co.za\/wp-json\/wp\/v2\/media\/6523"}],"wp:attachment":[{"href":"https:\/\/www.cactuscommercial.co.za\/wp-json\/wp\/v2\/media?parent=4518"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.cactuscommercial.co.za\/wp-json\/wp\/v2\/product_cat?post=4518"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.cactuscommercial.co.za\/wp-json\/wp\/v2\/product_tag?post=4518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}