Lallemand WildBrew™ Lactobacillus Helveticus - 10 grams

  • 10-gram sachet of Lallemand WildBrew™ Lactobacillus Helveticus
10-gram sachet of Lallemand WildBrew™ Lactobacillus Helveticus Lallemand WildBrew™ Lactobacillus Helveticus sachet

Lallemand WildBrew™ Lactobacillus Helveticus - 10 grams

SKU Y033



Product Details

WildBrew™ Helveticus Pitch 10 grams is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus 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.

WildBrew™ Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhoped wort.

WildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched WildBrew™ Philly Sour that can produce lactic acid and ethanol simultaneously.

Yeast Features:

  • Aroma: Strong citrus, tangy, intense sour
  • Temp Range: 100F - 113F (38C - 45C)
  • pH Range: 3.0 - 3.5

The recommended inoculation rate is 1 gram/~2.5 gallons or 10 grams/~25 gallons. Lallemand’s recommendation is 10g/hL.


Additional Information

Support Documents Click here for documents
Support Documents - Instructions Click here for instructions


Yeast Style Lactobacillus
Yeast Format Dry
Min Fermenting Temp


Max Fermenting Temp


In Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
  • High lactic acid versus lower acetic production.
  • Aroma and flavor is citrus and tangy with a hint of fruit.
  • The optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).

Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.

Customer Reviews

No reviews yet