18460-06-74
Attenuation | 74-82% |
Fermentation Temp Range | 20 - 30°C (68 - 86°F) |
Flocculation | High |
Species | Lachanacea spp. |
Alcohol Tolerance |
9% ABV |
WildBrew Philly Sour™ is a pure strain of active dried yeast classified as Lachancea spp.
Typical Analysis of Philly Sour Yeast:
Percent Solids |
93% - 96% |
Viability |
≥ 1 x10⁹ CFU per gram of dry yeast |
Wild Yeast Media | This strain is known to grown on some wild yeast media including LCSM. |
Diastaticus | Negative |
Bacteria | <1 per 1 x 10⁶ yeast cells |
Killer Factor | Negative |
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew Philly Sour™ yeast exhibits:
Lag phase, total fermentation time, attenuation and avor are dependent on pitch rate,
yeast handling, fermentation temperature and nutritional quality of the wort.