78550-37-74
Fermentation Temp Range | Warm |
Temperature Range | 38 - 45°C (100 - 113°F) |
pH Tolerance Range | 3.0 - 3.5 |
Species | Lactobacillus helveticus |
Hop Tolerance |
Alpha acid: 4ppm (IBU) |
Classified as Lactobacillus helveticus, a homofermentative strain.
Viable Bacteria |
>10¹⁰ CFU/g |
Dry Matter |
>92% |
Coliform | < 10² CFU/g |
Acetic Bacteria | <10⁴ CFU/g |
Moulds | <10³ CFU/g |
Yeast | <10³ CFU/g |
In line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Helveticus Pitch™ is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.
In Lallemand’s Standard Wort conditions, WildBrew Helveticus Pitch™ bacteria exhibits:
Souring rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.