Description
WildBrew Philly Sour 11 g – sour beer yeast from Lallemand
WildBrew Philly Sour from Lallemand is a single strain of Lachancea spp., a species known to contribute flavour and aroma during fermentation. The yeast produces both lactic acid and alcohol in a single fermentation step, giving a balanced sour beer with soft and elegant acidity. The strain was isolated by Dr. Matthew Farber and his team at the University of the Sciences, from a tree in West Philadelphia.
Suitable for
Berliner Weisse, Gose, American Lambic and American Wild Ales. The yeast is resistant to hops, which also makes it a good choice for Sour IPA.
Technical data
- Species: Lachancea spp.
- Attenuation: 74–82%
- Flocculation: high
- Alcohol tolerance: 9% ABV
- Temperature: 20–30 °C, optimum 27 °C
- Pitching rate: 0.5–1 g per litre (wort below 14 °P)
- Flavour: sour, red apple, stone fruit, peach
Specifications and instructions
Frequently asked questions about WildBrew Philly Sour
How long does it take to make sour beer with Philly Sour?
The yeast produces a balanced sour beer in 7–10 days at 27 °C, which Lallemand recommends as the optimum temperature.
Do I also need lactic acid bacteria?
No. Philly Sour produces lactic acid and alcohol in one fermentation step, without separate souring with bacteria.
Can I use Philly Sour in hoppy beer?
Yes. The yeast is resistant to hops, which makes it suitable for Sour IPA.
How much yeast should I use?
The recommended rate is 0.5–1 g per litre. One 11 g sachet covers 11–22 litres of wort below 14 °P.
Related
Betaling
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.