WildBrew Philly Sour - 11g - Lallemand

WildBrew Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.

WildBrew Philly Sour is a unique yeast developed by Lallemand to produce lactic acid in the fermentation of sour beers.

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 IPAs.

• Attenuation: 74-82%
• Temperature range: 20 – 30oC (68 – 86oF)
• Flocculation: High
• Aroma: Sour, red apple, stone fruit, peach
• Alcohol tolerance: 9% ABV
• Pitching rate:
  50 – 100g/hL for < 14oP wort
  100 – 150g/hL for > 14oP wort

Lallemand’s presence in the brewing industry dates from the early 1970s when the company started producing dried pure culture brewing yeasts for beer kit manufacturers in Canada. In subsequent years, this activity was expanded to the production of other specific ale and lager beer yeast strains for different clients in the United States, Europe and Australia, and Asia.