Lallemand Philly Sour 11g
WildBrew Philly Sour™ is a unique yeast developed by Lallemand to produce lactic acid in the fermentation of sour beers. This speciality yeast is a species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. Available in 11 g sachets, suitable for 23 L fermentations
Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This yeast 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, and 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