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Lallemand | WildBrew™ Helveticus Pitch | Dry Souring Bacteria

Lallemand | WildBrew™ Helveticus Pitch | Dry Souring Bacteria

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Description

  • WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles
  • Produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles
  • Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
  • Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next

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
Never used it before.
Shawn G on Jan 6, 2023
for an attempt at a Gose
Brian H on Aug 12, 2022
Never used it before.
Shawn G on Jan 6, 2023
Have not tried yet
Fred W on Jan 4, 2023
for an attempt at a Gose
Brian H on Aug 12, 2022
Recipe item
Neil W on Sep 3, 2020
for kettle souring
Zachary Y on Aug 3, 2020
Have not tried yet
Fred W on Jan 4, 2023
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
over 2 years 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
over 3 years ago