WildBrew Philly Sour™
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.
Packaging
500g, 550g (50x11g), 20kg (on request only)
Quick facts
| Strain | Lachancea spp. |
|---|---|
| Attenuation | 74-82% |
| Temperature range | 20 - 30°C (68 - 86°F) |
| Flocculation | High |
| Aroma | Sour, red apple, stone fruit, peach |
| Alcohol tolerance | 9% ABV |
| Pitching rate | 50 - 100g/hL for < 14°P wort 100 - 150g/hL for > 14°P wort |
Video
Testimonials
Philly Sour Yeast was a great alternative to kettle souring that didn't require tying up my brewhouse for multiple days or the hassle of dealing with infectious bacteria in the brewery. I also loved the fruit esters that give the final products a bit more character than your traditional kettle sour method.
Philly Sour has given us a way to brew sour beers with a relatively quick turnaround without tying up our brewhouse for kettle sours. We’ve been able to maintain our normal schedule while this unique yeast produces both lactic acid and alcoholic fermentation in a reliable manner only 4 to 5 days longer than a typical ale. We’ve found it produces really nice and clean sour ales and works well with a number of different fruits. While we’re still learning about the yeast, we put it into full production almost immediately and have had great results.
