WildBrew Philly Sour 11 g – sour beer yeast from LallemandWildBrew Philly Sour from Lallemand is a single strain of Lachancea spp., a species known to contribute flavour and aroma during fermentation. The yeast produces both lactic acid and alcohol in a single fermentation step, giving a balanced sour beer with soft and elegant acidity. The strain was isolated by Dr. Matthew Farber and his team at the University of the Sciences, from a tree in West Philadelphia.Suitable forBerliner Weisse, Gose, American Lambic and American Wild Ales. The yeast is resistant to hops, which also makes it a good choice for Sour IPA.Technical dataSpecies: Lachancea spp.Attenuation: 74–82%Flocculation: highAlcohol tolerance: 9% ABVTemperature: 20–30 °C, optimum 27 °CPitching rate: 0.5–1 g per litre (wort below 14 °P)Flavour: sour, red apple, stone fruit, peachSpecifications and instructionsFrequently asked questions about WildBrew Philly SourHow long does it take to make sour beer with Philly Sour?The yeast produces a balanced sour beer in 7–10 days at 27 °C, which Lallemand recommends as the optimum temperature.Do I also need lactic acid bacteria?No. Philly Sour produces lactic acid and alcohol in one fermentation step, without separate souring with bacteria.Can I use Philly Sour in hoppy beer?Yes. The yeast is resistant to hops, which makes it suitable for Sour IPA.How much yeast should I use?The recommended rate is 0.5–1 g per litre. One 11 g sachet covers 11–22 litres of wort below 14 °P.RelatedDry yeast from LallemandAll dry yeastLactose 500 g

Source