Philly Sour
Yeast for Lactic Acid Production
Lallemand WildBrew
If you enjoy "sours" then Philly Sour can help you to get a great result in just one fermentation step.
Aroma & flavour are Sour, Red Apple & Stone Fruit, notably Peach.
Alcohol tolerance is up to 9% ABV. The fermentation can be completed in 10 days if fermented within the recommended temperature range.
BEERS TO BREW: Sours, Berliner Weisse, Gose, lambic-style, American Wild & Sour IPA.
INGREDIENTS: Lachancea spp (a pure strain of active dried yeast).
FERMENTATION: Ideally at 20-25°C
ATTENUATION: High.
FLOCCULATION: High.
PH RANGE: 3.2 - 3.5.
PITCHING: 10-20g per 20L to achieve a minimum of 0.5 - 1 million viable cells/mL
TYPICAL ANALYSIS:Percent solids: 93% - 96%
Viability: ≥ 1 x 10^9 CFU per gram of dry yeast
Wild Yeast: Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM
STA1 gene: Pure strain is STA1 negative Contamination is undetectable by PCR test.
Bacteria: <1 x 10^6 yeast cells
