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![WildBrew Helveticus Pitch Dry Yeast, 10g [BEST BEFORE 2024.09]](https://d2j6dbq0eux0bg.cloudfront.net/images/28194561/4435086898.png "WildBrew Helveticus Pitch Dry Yeast, 10g [BEST BEFORE 2024.09]")
WildBrew Helveticus Pitch Dry Yeast, 10g [BEST BEFORE 2024.09]
[BEST BEFORE 2024.09]
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. WildBrew Helveticus Pitch™ produces an intense and sharp citrus flavor 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. Besides providing an outstanding performance, WildBrew Helveticus Pitch™ is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
Classified as Lactobacillus helveticus , a facultative homo-fermentative strain.
Brewing Properties:
In Lallemand’s Standard Wort conditions, WildBrew Helveticus Pitch™ bacteria exhibits:
- Fast pH drop that can be completed within 1-2 days (typically within 24 to 36 hours).
- High lactic acid and low acetic acid 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).
Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.
5 Tips for Making Sour Beers at Home, by Lallemand
