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      • Home /
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      • Lallemand Wildbrew™ Helveticus Pitch 10g
      Picture of Lallemand Wildbrew™ Helveticus Pitch 10g
      Picture of Lallemand Wildbrew™ Helveticus Pitch 10g Picture of Lallemand Wildbrew™ Helveticus Pitch 10g Picture of Lallemand Wildbrew™ Helveticus Pitch 10g Picture of Lallemand Wildbrew™ Helveticus Pitch 10g Picture of Lallemand Wildbrew™ Helveticus Pitch 10g

      Lallemand Wildbrew™ Helveticus Pitch 10g

      This item is being discontinued. Our inventory will not be replenished upon depletion of our current stock.

      Price break at qty 10, 50, and 200
      SKU: BZZZ3655
      WeightHeightLengthWidth
      0.03 lb(s)0.35 inch(es)4.65 inch(es)2.70 inch(es)
      • Overview
      • Attachments

      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.

      Microbiological Properties
       
      Classified as Lactobacillus helveticus, a facultative hetero-fermentative strain.
      • Viable bacteria > 1010 CFU/g
      • Dry matter > 92%
      • Coliform < 102 CFU/g
      • Acetic bacteria < 104 CFU/g
      • Moulds < 103 CFU/g
      • Yeast  < 103  CFU/g

      In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew™ Helveticus Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.

      Brewing Properties

      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.

      → Technical Data Sheet

      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.

      Microbiological Properties
       
      Classified as Lactobacillus helveticus, a facultative hetero-fermentative strain.
      • Viable bacteria > 1010 CFU/g
      • Dry matter > 92%
      • Coliform < 102 CFU/g
      • Acetic bacteria < 104 CFU/g
      • Moulds < 103 CFU/g
      • Yeast  < 103  CFU/g

      In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew™ Helveticus Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.

      Brewing Properties

      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.

      → Technical Data Sheet

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