Philly Sour FAQ

Following the launch of our new brewing yeast WildBrew™ Philly Sour, we have put together a list of frequently asked questions to answer your queries.

 

1.Is the Philly STA1 negative?

– Yes, the STA 1 gene is undetectable in WildBrew™ Philly Sour

 

2.Is this a « wild » yeast? What precaution should I use?

– Philly Sour is « wild » yeast  in the sense it is a non-Saccharomyces yeast

– Slow growing and killer negative, tends to be out competed by other brewing strains.

– Treat according to best practice for handling wild yeast.

 

3.How can I control the level of lactic acid?

– Higher levels of glucose in the wort will lead to higher levels of lactic acid produced.

– Glucose can be added as an adjunct at rates up to 5%, or lower mash temperatures could be used to achieve higher levels of glucose.

– Co-pitching with small amounts of another brewing strain will reduce the amount of lactic acid produced due to competition for sugars (in the lab, 10% Nottingham cut the lactic acid level by about 50%)

 

4.Can I bottle condition using this strain?

– Philly Sour should not be used as the fermenting strain during bottle conditioning.
A dedicated bottle conditioning strain such as LalBrew CBC-1 should be used when bottle conditioning WildBrew™ Philly Sour fermentations.

 

5.What is the pH range and how much acid does it produce?

– Produce less lactic acid than lactic acid bacteria,

– pH: 3.2-3.5, titratable acidity of 0.1-0.4% lactic acid produced.

 

6.What flavor does it produce?

– More glucose – peach

– Maltier – red apple

7. Was the “Philly Sour” yeast patented by Lallemand?

– No, “WildBrew™ Philly Sour” is the result of a University of the Sciences in Philadelphia (USciences) research program. USciences has applied for a patent protecting a method of brewing Sour beer using a “unique” and specific strain of Lachancea (described as a new species).

– Lallemand has executed a license agreement with USciences which gives us the exclusive rights to commercialize “WildBrew™ Philly Sour” and distribute this unique yeast strain to brewers around the world.

 

8. Is WildBrew™ Philly Sour Unique?

– It is a novel yeast species (that has not been described yet).

– It is an innovative tool and approach to obtain a Sour beer.

– It is the first non-Saccharomyces yeast produced in dry form within the quality specifications for brewing.