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.
Fermentation Temp Range
20 - 30°C (68 - 86°F)
WildBrew Philly Sour™ is a pure strain of active dried yeast classified as Lachancea spp. Typical Analysis of Philly Sour Yeast:
93% - 96%
≥ 1 x10⁹ CFU per gram of dry yeast
Wild Yeast Media
This strain is known to grown on some wild yeast media including LCSM.
<1 per 1 x 10⁶ yeast cells
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:
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.
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