WildBrew Philly Sour™ 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 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.
|Weight in gr.||11|
|Tolerance to alcohol||9|
|Apparent Att. %||High|
|Hop Usage||50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL (recommended for up to 14°Plato, above 14°Plato 100-150g/hL is recommended)|
|Beer Styles||Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA|
|Best before end||May 31, 2023|