WildBrew™ Philly Sour™ Yeast

$196.00

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). The yeast 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, and American Wild Ales, and its resistance to hops make it perfect for Sour IPAs.

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SKU: WildBrew™ Philly Sour™ Category:

Description

Quick Facts

Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, Sour IPA

Aroma: Sour, red apple, stone fruit (peach)

Attenuation: High

Fermentation Range: 68-77°F (20-25°C)

Flocculation: High

Alcohol Tolerance: 9% ABV

Pitching Rate: 50-100g/hL to achieve a minimum of 0.5-1 million viable cells/mL

Microbiological Properties

WildBrew Philly Sour™ is a pure strain of active dried yeast classified as Lachancea spp.

Typical Analysis of WildBrew™ Philly Sour™ Yeast:

  • Percent solids: 93% – 96%
  • Viability: ≥ 1 x 109 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 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 68°F (20°C) WildBrew™ Philly Sour™ yeast exhibits:

  • Fermentation that can be completed in 10 days.
  • High attenuation and high flocculation.
  • Aroma and flavor are sour, red apple and stone fruit, noticeably peach.
  • The optimal temperature range for WildBrew™ Philly Sour™ yeast when producing traditional styles is 68°F (20°C) to 77°F (25°C).
  • In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.

Lag phase, total fermentation time, attenuation, and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

If you have questions, please don’t hesitate to contact us.

Why Dry Yeast?

Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.

When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.

Additional information

Weight 1 lbs

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