WildBrew Philly Sour

$8.50 incl. GST

WildBrew Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.

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.

Typical brewing properties:

  • 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.
  • In standard fermentations a 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.

 

WildBrew Philly Sour Technical Data Sheet

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Additional information

Weight 0.015 kg
Attenuation

High

Flocculation

High

Ideal Temperature

20 to 25°C

Suitable Styles

Berliner Weisse, Gose, lambic-style,
American Wild, and Sour IPA

Pack Size

11g

Fermentation Temperature

Ale (16°-23°C)

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