 Hours & Address
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
PurePitch® Next Generation combines the ease of a bottle and the innovation of PurePitch®, offering a modular pouch with a cap and a consistent cell concentration intended to pitch at 7.5 million cells/ mL; a commercially recommended pitching rate to ensure a foolproof fermentation.
Attenuation: 75.00-82.00
Flocculation: Low
Alcohol Tolerance: Medium (5 – 10%)
Optimum Fermentation Temperature: 70.00-75.00
