Lallemand Wildbrew™ Helveticus Bacteria 10g
Brand : Lallemand
Temporarily Unavailable. MP
- SKU:
- 2315
- UPC:
- 5708046702319
- Shipping:
- Free Shipping
- yeast:
- free shipping x1.57+.63”
Lallemand Wildbrew™ Helveticus Bacteria 10g is a high-performance, high-purity lactic acid bacteria specifically designed for the production of a wide variety of sour beer styles. This product is renowned for its ability to produce an intense and sharp citrus flavor profile, which is characteristic of both traditional and modern sour beer styles. When used under optimal temperature and the right conditions, Lallemand Wildbrew™ Helveticus Bacteria 10g provides a powerful, safe, and easy way for you to handle bacteria for various beer souring techniques, such as the typical kettle souring process.
The strain used in this product is Lactobacillus helveticus, and it's best suited for kettle sours. The ideal temperature range for use is between 38 - 45°C (100 - 113°F), and it produces a strong citrus, tangy, and intense sour aroma. The recommended inoculation rate is 10g/hL, and it operates best within a pH range of 3.0 - 3.5. It also has a hop tolerance for Alpha acid: 4 ppm (IBU); Beta acid: 4 ppm.
Not only does Lallemand Wildbrew™ Helveticus Bacteria 10g provide outstanding performance, but it also delivers consistent results for your brewing needs. The styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.
In addition to beer making, this product can also be used in other fermentation processes that require lactic acid bacteria. Therefore, if you're looking for a reliable and efficient way to enhance your sour beer production or other fermentation processes, Lallemand Wildbrew™ Helveticus Bacteria 10g is the ideal choice for you.
Strain Lactobacillus helveticus
Beer styles Kettle Sours
Temperature range 38 - 45°C (100 - 113°F)
Aroma Strong citrus, tangy, intense sour
Inoculation rate 10g/hL
pH range 3.0 - 3.5
Hop tolerance Alpha acid: 4 ppm (IBU); Beta acid: 4 ppm
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