WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.
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 IPA’s..
https://youtu.be/IR-PJFII9ak for some extra advice.
| Strain |
Lachancea spp. |
| Attenuation |
74-82% |
| Temperature range |
20 - 30°C |
| Flocculation |
High |
| Aroma |
Sour, red apple, stone fruit, peach |
| Alcohol tolerance |
9% ABV |
| Pitching rate |
50 - 100g/hL for < 14°P wort
100 - 150g/hL for > 14°P wort |
