WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. This yeast produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
WildBrew™ Philly Sour is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. Ideal for traditional styles such as Berliner Weiss, Gose, American Lambic Style and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
- Aroma: sour, stone fruit, peach and red apple
- Attenuation: High
- Fermentation range: 20°C (68°F) - 25°C (77°F)
- Flocculation: High
- Alcohol tolerance: 9% ABV
- Pitching rate: 50 - 100 g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL
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Mashed at 149F and added 1 oz of table sugar at boil and pH dropped to 3.3 after two days. Attenuation was 65%. So the yeast works as advertised. Great way to sour without having to deal with actual lacto bacteria. Only con was personal taste preference as this created a strong green apple flavor.