WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity. Aroma and flavor is sour, red apple and stone fruit, notably peach. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
Aroma and flavor is sour, red apple and stone fruit, notably peach. The optimal temperature range for WildBrew Philly Sour yeast when producing traditional styles is 20 °C (68 °F) to 25 °C (77 °F). In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved.
Pure Strain is STA1 negative.
Attenuation: High
Alcohol tolerance: 9 %
Flocculation: High
Optimum fermentation temperature: 20 - 25°C (68 - 77°F)
Producer: Lallemand
This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity. Aroma and flavor is sour, red apple and stone fruit, notably peach. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
Aroma and flavor is sour, red apple and stone fruit, notably peach. The optimal temperature range for WildBrew Philly Sour yeast when producing traditional styles is 20 °C (68 °F) to 25 °C (77 °F). In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved.
Pure Strain is STA1 negative.
Attenuation: High
Alcohol tolerance: 9 %
Flocculation: High
Optimum fermentation temperature: 20 - 25°C (68 - 77°F)
Producer: Lallemand