Yeast
Lactobacillus helveticus — WHC Lab
WHC Lab
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- WHC Lab
- Product code
- L. helveticus
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 36–42 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 10–25 g/hL
Description
The sharper of WHC’s two souring bacteria: a bold, tangy citrus acidity, pitched hotter than the plantarum at 36–42 °C. Same rules apply — no kettle hops, and it acidifies rather than ferments, so the alcohol still needs a yeast. The attenuation figure is nominal.