Description
WildBrew Philly Sour - Lallemand
WildBrew Philly Sour is a single strain of Lachancea spp, a species known to contribute flavour and aroma during fermentation. This yeast was isolated by Dr. Matthew Farber and his team (University of the Sciences) from a tree in West Philadelphia, PA.
The yeast will produce a very balanced sour beer in 7-10 days at 27°C, which Lallemand recommends as the optimal temperature. The acidity can be described as soft, elegant and subtle.
WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic and American Wild Ales, and its hop resistance makes it perfect for Sour IPAs.
Recommended dosage is 0.5-1g per liter.
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