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  • WildBrew Philly Sour Yeast (500g)

    18460-06-74

    Description

    WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.

    (Patent pending N° PCT/US20 18/043 148). 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 and notes of stone fruit. 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 Style, American Wild Ales and its resistance to hops make it perfect for Sour IPAs.

    Specifications

    Attenuation 74-82%
    Fermentation Temp Range 20 - 30°C (68 - 86°F)
    Flocculation High
    Species Lachanacea spp.
    Alcohol Tolerance

    9% ABV

     

    Microbiological Properties

    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 10 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

    Brewing Properties

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew Philly Sour™ yeast exhibits:

    • Fermentation that can be completed in 10 days.
    • High attenuation and High Flocculation.
    • Aroma and flavor is sour and stone fruit, notably peach.
    • This strain is POF negative.
    • The optimal temperature range for WildBrew Philly Sour™ yeast when producing traditional styles is 20 - 30°C (68 - 86°F).
    • Typical pH of 3.2-3.5 and titratable acidity of 0.1 - 0.4 % lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.

    Lag phase, total fermentation time, attenuation and avor are dependent on pitch rate,
    yeast handling, fermentation temperature and nutritional quality of the wort.