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™
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.
| 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 |
