Wildbrew Philly Sour Yeast (500g)

Wildbrew Philly Sour Yeast (500g)

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Description

WildBrew™ Philly Sour is a unique species of Lachancea which produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.

The first yeast in the WildBrew™ series, Philly is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. Key characteristics include high attenuation, high flocculation and good head retention.

WildBrew™ Philly was selected from nature by University of the Sciences in Philadelphia, PA (US Patent pending N° PCT/US20 18/043 148).

Berliner Weiss, Gose, American Lambic Style, American Wild Ales. Additionally, WildBrew™ Philly's resistance to hops make it perfect for Sour IPAs.

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

  • Fermentation that can be completed in 10 days.
  • High attenuation and High flocculation.
  • The optimal temperature range for WildBrew™ Philly yeast when producing traditional styles is 20-25°C (68-77°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. Higher lactic acid levels will be achieved in worts that are higher in glucose.


Flavor & Aroma

Sour, red apple and stone fruit, notably peach.

 

Specifications
Alcohol Tolerance 9
Attenuation High
Brand Lallemand
Flocculation High
Minimum Temperature 20°C/68°F
Maximum Temperature 25°C/77°F
Species

Non-Saccharomyce

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