Lallemand Wildbrew Helveticus Bacteria 10 Grams
WildBrew Helveticus Pitch produces an intense & sharp citrus flavor profile typical of both traditional & modern sour beer styles. Styles brewed w/this bacteria include, but are not limited to, Berliner Weisse, Gose, lambics, American Wild, and Sour IPA.
Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively
sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes,
then mix the wort using aeration or by wort addition
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