Description
WildBrew Philly Sour 500 g – sour beer yeast in a single fermentation step
WildBrew Philly Sour from Lallemand is a single strain of Lachancea spp. that produces moderate amounts of lactic acid as well as alcohol in one and the same fermentation step. This lets you brew sour beer without a separate souring step. The 500 g pack is intended for breweries and larger batches.
Please note: The professional range is only available in Norway.
The yeast was isolated by Dr. Matthew Farber and his team at the University of the Sciences, from a tree in West Philadelphia. The acidity is soft, elegant and subtle, with aromas of stone fruit, red apple and peach.
Suitable for
- Berliner Weisse and Gose
- American Lambic and American Wild Ales
- Sour IPA, as the yeast is hop tolerant
Technical data
- Species: Lachancea spp.
- Recommended temperature: 27 °C
- Fermentation time: 7–10 days at 27 °C
- Dosage: 0.5–1 g per litre
- Pack size: 500 g
Specifications and instructions
Frequently asked questions about WildBrew Philly Sour
How much Philly Sour do I need?
The recommended dosage is 0.5–1 g per litre of wort. A 500 g pack is therefore enough for 500–1000 litres.
Do I also need lactic acid bacteria?
No. Philly Sour produces both lactic acid and alcohol in the same fermentation, so you can make sour beer with this yeast alone.
Can I use Philly Sour in hoppy sour beers?
Yes. The yeast is hop tolerant and therefore suits Sour IPA, as well as classic styles such as Berliner Weisse and Gose.
Related
Betaling
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