Lallemand Philly Sour
WildBrew Philly Sourâ„¢ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. (Patent pending N° PCT/US20 18/043 148). WildBrewâ„¢ 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 Sourâ„¢ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and...
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Description
xWildBrew Philly Sourâ„¢ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.
(Patent pending N° PCT/US20 18/043 148). 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 Sourâ„¢ 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.
Microbiological Properties:
WildBrewâ„¢ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.
Typical Analysis of Philly Sour Yeast:
- Percent solids 93% – 96%
- Viability ≥ 1 x 109 CFU per gram of dry yeast
- Wild Yeast Wild Yeast WildBrewâ„¢ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM
- STA1 gene Pure strain is STA1 negative
Contamination is undetectable by PCR test - Bacteria <1 per 1 x 106 yeast cells
Brewing Properties:
In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:
- Fermentation that can be completed in 10 days.
- High attenuation and High flocculation.
Aroma and flavor is sour, red apple and stone fruit, notably peach. - The optimal temperature range for WildBrewâ„¢ Philly Sour yeast when producing
traditional styles is 20°C(68°F) to 30°C(86°F) - In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of
0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that
are higher in glucose.
Product Technical Data Sheet:
Download WildBrewâ„¢ PHILLY SOUR Technical Data Sheet Related Products
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