Description
Sours, gose, Berliner Weisse
Lallemand Wildbrew Helveticus Bacteria 10 Grams
Lallemand Wildbrew Helveticus Bacteria 10 Grams
WildBrew? 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, lambics, American Wild, and Sour IPA.
Species : Ale
Fermentation Temp Range (°F) : 100-113
pH Range: 3-3.5
Pitching/Fermentation : Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F).
Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively
sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes,
then mix the wort using aeration or by wort addition
Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively
sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes,
then mix the wort using aeration or by wort addition
Best Styles : Sours, Berliner Weisse, Gose, Lambics
Looking for a Liquid or Dry Yeast Substitution? The brewers at Austin Homebrew Supply have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 677, Wyeast 5335
Dry Yeast Substitution : Lallemand Wildbrew Sour Pitch
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