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  • WildBrew™ Helveticus Pitch Dry Yeast 10 Grams
  • WildBrew™ Helveticus Pitch Dry Yeast 10 Grams
  • WildBrew™ Helveticus Pitch Dry Yeast 10 Grams

WildBrew™ Helveticus Pitch Dry Yeast 10 Grams

$19.99
Excl. tax

Helveticus Pitch produces an intense & sharp citrus flavor profile typical of both traditional & modern sour beer styles. Styles brewed w/this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.

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WILDBREW™ HELVETICUS PITCH

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 unhoped 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.

In Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
  • High lactic acid versus lower acetic production.
  • Aroma and flavor is citrus and tangy with a hint of fruit.
  • The optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).

Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.

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