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.
- Fermentation that can be completed in 10 days.
- 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.
Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
Aroma: Sour, red apple, stone fruit, peach
Attentuation: High
Fermentation Range: 20°C to 25°C
Flocculation: High
Alcohol Tolerance: 9% ABV
Pack size: 11g
Pitching Rate: 50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL
