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WildBrew™ Helveticus Pitch - Lallemand

WildBrew™ Helveticus Pitch - Lallemand

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Description

WildBrew™ Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles. In comparison to WildBrew™ Sour Pitch, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew™ Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.
 
WildBrew™ Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhopped wort.
 
WildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched bioengineered Saccharomyces cerevisiae yeast Mascoma Sourvisiae® that can produce lactic acid and ethanol simultaneously.
 
Beer Styles: Sours
Inoculation Rate: 1g/10L or 10g/hL
Aroma: Strong citrus, tangy, intense sour
Fermentation Range: 100-113°F
pH Range: 3.0 - 3.5
Hop Tolerance: 4 ppm iso-alpha acid / 4 ppm beta acid
 
*See the technical data sheet below for information on rehydration, usage and storage.
 

 

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Why did you choose this?
MoreFlavor Store
for an attempt at a Gose
Brian Hoey on Aug 12, 2022
for kettle souring
Zachary Y on Aug 3, 2020
for an attempt at a Gose
Brian Hoey on Aug 12, 2022
Recipe item
Neil W on Sep 3, 2020
for kettle souring
Zachary Y on Aug 3, 2020
Recipe item
Neil W on Sep 3, 2020
Reviews

5.0 / 5.0
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Rated 5 out of 5
I accidentally overpitched but it certainly did make it sour.
July 18, 2022
Purchased
6 months ago
Rated 5 out of 5
works well
used 5g for a 8 gallon batch which is slightly more than the 10g/hl but worked out great. 3.30 ph after ~30 hours.
September 21, 2021
Purchased
1 year ago