Lactobacillus Helveticus Dehydrated – 250 G
Lactic acid bacteria creates a broad spectrum of sour beer styles with bold, sharp and tangy citrus flavour profiles. Delivers efficient, secure souring technique when combined with ideal temperature and conditions.
Full Product Description
Lactic acid bacteria creates a broad spectrum of sour beer styles with bold, sharp and tangy citrus flavour profiles. Delivers efficient, secure souring technique when combined with ideal temperature and conditions.
We recommend to use no hops in the kettle at all if kettle souring.
Top tip: For a quick sour in the fermenter pair with one of our kveik products to get souring and fermentation at the same time at 35°C to 38°C. If you re-pitch this yeast into another IBU negative wort you will also get fermenting and souring and this can be repeated multiple times.
Weight: 0.25kg
Strain: Lactobacillus Helveticus
Dosage: 10-25g/hl
Recommended Fermentation Temperature: 35°C to 38°C
Comparative Strains: Sour pitch
Beer Styles: Sours
Additional information
Weight | 0.25 kg |
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Dimensions | 2.25 × 2 × 5.25 in |