Lallemand Philly Sour Dry Ale Yeast (11 g)
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 IPA’s.
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. Higher lactic acid levels will be achieved in worts that
are higher in glucose.
Attenuation: High
Flocculation: High
Ideal Fermentation Temperature: 20-25°C
Alcohol Tolerance: 9%
