{"title":"sour_beer","description":null,"products":[{"product_id":"lallemand-wildbrew™-lactobacillus-helveticus-10g","title":"Lallemand WildBrew™ Lactobacillus Helveticus - 10g","description":"\u003cp data-mce-fragment=\"1\"\u003eWildBrew™ Helveticus Pitch 10 grams is a ready-to-use dried bacteria, a strain of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eLactobacillus helveticus\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003especifically 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWildBrew™ Helveticus Pitch is recommended at a dosage of 10g\/hl to pour directly into the unhoped wort.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWildBrew™ Philly Sour\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethat can produce lactic acid and ethanol simultaneously.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cb\u003eAroma:\u003c\/b\u003e \u003cspan data-mce-fragment=\"1\"\u003eStrong citrus, tangy, intense sour\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eTemp Range:\u003c\/b\u003e 38\u003cspan data-mce-fragment=\"1\"\u003e-45°C\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003ePH Range: \u003c\/strong\u003e3.0 - 3.5 \u003cbr\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cspan\u003e 10\u003c\/span\u003eg\/hl (0.1g per litre or 1g per 10L) ensuring temperature of unhopped wort is 38-45\u003cspan data-mce-fragment=\"1\"\u003e°C\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003ePlease Note: \u003c\/b\u003e\u003cem\u003eFor best results we \u003cstrong\u003eAlways\u003c\/strong\u003e recommend ordering an \u003cstrong\u003eIce Pack\u003c\/strong\u003e with your dry yeast. Ice Packs can be found below in the \"Optional\" section.\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eDirect Pitching:\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003ePitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eRehydrate:\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eRehydrate bacteria in a mix of unhopped wort and water (50\/50) 10 times the weight of inoculation at 30°C +\/- 5°C.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/www.lallemandbrewing.com\/en\/canada\/product-details\/wildbrew-helveticus-pitch\/\" title=\"https:\/\/www.lallemandbrewing.com\/en\/canada\/product-details\/wildbrew-helveticus-pitch\/\"\u003ehttps:\/\/www.lallemandbrewing.com\/en\/canada\/product-details\/wildbrew-helveticus-pitch\/\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eIn Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eFast pH drop that can be completed within 2 days (typically within 24 to 36 hours).\u003c\/li\u003e\n\u003cli\u003eHigh lactic acid versus lower acetic production.\u003c\/li\u003e\n\u003cli\u003eAroma and flavor is citrus and tangy with a hint of fruit.\u003c\/li\u003e\n\u003cli\u003eThe optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e","brand":"Grainmother Brewing Supplies","offers":[{"title":"Just the Bacteria Pack Please!","offer_id":42237927686325,"sku":"BACTERIALALLEMANDWILDBREW-JUSTBACTERIA","price":24.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6075\/3333\/products\/37382.png?v=1655931032"}],"url":"https:\/\/grainmother.com\/collections\/sour_beer.oembed","provider":"Grainmother Brewing Supplies","version":"1.0","type":"link"}