{"product_id":"lallemand-wildbrew-lactobacillus-helveticus","title":"Lallemand WildBrew™ Lactobacillus Helveticus - 10 grams","description":"\u003cp\u003eWildBrew™ Helveticus Pitch 10 grams is a ready-to-use dried bacteria, a strain of \u003cem\u003eLactobacillus helveticus\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003eWildBrew™ Helveticus Pitch is recommended at a dosage of 10g\/hl to pour directly into the unhoped wort.\u003c\/p\u003e\u003cp\u003eWildBrew™ 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eYeast Features:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma: \u003c\/strong\u003eStrong citrus, tangy, intense sour\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cstrong\u003eTemp Range: \u003c\/strong\u003e\u003c\/strong\u003e100F - 113F (38C - 45C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003epH Range:\u003c\/strong\u003e 3.0 - 3.5\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe recommended inoculation rate is 1 gram\/~2.5 gallons or 10 grams\/~25 gallons. Lallemand’s recommendation is 10g\/hL.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003eIn Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFast pH drop that can be completed within 2 days (typically within 24 to 36 hours).\u003c\/li\u003e\n\u003cli\u003eHigh lactic acid versus lower acetic production.\u003c\/li\u003e\n\u003cli\u003eAroma and flavor is citrus and tangy with a hint of fruit.\u003c\/li\u003e\n\u003cli\u003eThe optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e","brand":"Danstar","offers":[{"title":"Default Title","offer_id":35320889114776,"sku":"Y033","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0440\/5811\/6248\/products\/Y033-WildBrew-Helveticus-Pitch-Sachet-LDCarlson.jpg?v=1595085059","url":"https:\/\/supergoop532e-com.myshopify.com\/products\/lallemand-wildbrew-lactobacillus-helveticus","provider":"supergoop532e.com","version":"1.0","type":"link"}