Yeast
WildBrew Helveticus Pitch — Lallemand
Lallemand
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Lallemand
- Product code
- Helveticus Pitch
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 38–45 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 10–10 g/hL
Description
The hotter, sharper half of the WildBrew souring pair: a Lactobacillus helveticus that wants 38–45 °C and drives wort to pH 3.0–3.5 for an intense, tangy citrus sourness. Like its sibling it makes acid and not alcohol, so the attenuation figure is nominal, and 4 ppm of alpha or beta acid is enough to stall it.