WildBrew Philly Sour – 11g

WildBrew™ Philly Sour Dry Yeast

WildBrew™ Philly Sour was isolated from nature by the University of the Sciences in Philadelphia and represents a paradigm shift in sour beer production. As a pure strain of Lachancea spp., it naturally produces moderate amounts of lactic acid alongside ethanol during primary fermentation. This “all-in-one” solution provides brewers with a consistent, bio-secure method to achieve a final pH of 3.2–3.5 without the risks associated with introducing Lactobacillus into the brewhouse. It is highly resistant to hops, making it suitable for modern sour IPAs, and exhibits high attenuation and flocculation. The resulting acidity is described as smooth and balanced, beautifully complementing the yeast’s natural stone fruit esters.

Key Benefits

• Simplified Souring: Produces lactic acid and ethanol simultaneously—no kettle souring required.
• Bio-Security: As a yeast, it does not present the same cross-contamination risks as spoilage bacteria.
• Hop Tolerance: Unlike most lactic acid bacteria, Philly Sour is not inhibited by high IBU levels.
• Unique Flavor: Delivers complex notes of peach, red apple, and honeydew melon.
• Superior Stability: High flocculation and good head retention for professional presentation.

Applications

• Brewing: The definitive choice for Berliner Weisse, Gose, American Lambic-style ales, and Sour IPAs. It is also excellent for experimental “Fruit Sours” where the peach esters can enhance the added fruit.
• Distilling: Can be used to create a unique, acidic “wash” for specialty spirits where a tart, fruit-forward precursor profile is desired.
• Cider Making: Useful for creating “Sour Ciders” or “Grafs,” adding a distinct lactic tang and stone fruit complexity that balances apple sweetness.
• Mead: An innovative option for “Sour Meads” (Ametheglins) to provide acidity without the use of added tartaric or malic acid.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (for standard gravities <14°P). Use 100 – 150g per hL for high-gravity worts (>14°P).
• Sugar Management: Lactic acid production is linked to glucose levels. For a sourer beer, consider a mash rest or adjuncts that increase glucose availability.
• Conditioning: Not recommended for bottle conditioning. Use LalBrew CBC-1™ for re-fermentation.

Technical Data & Properties

• Classification: Lachancea spp. (Non-Saccharomyces).
• Attenuation: High (74% – 82%).
• Flocculation: High.
• Alcohol Tolerance: 9% ABV.
• Optimal Temp Range: 20°C – 30°C.
• STA1 (Diastaticus): Negative.
• POF Status: POF Negative.
• Typical pH: 3.2 – 3.5.

Storage and Handling

• Storage: Store in vacuum-sealed packaging in dry conditions below 4°C.
• Shelf Life: 3 years from the date of manufacture.
• Handling: Use within 3 days once the vacuum seal is broken.
• Pitching: Both dry pitching and rehydration are acceptable. For rehydration, use sterilized water at 30–35°C and avoid temperature shocks greater than 10°C during attemperation.

Summary

WildBrew™ Philly Sour is the ultimate tool for the modern craft brewer looking to explore the sour category with minimal risk. By combining lactic acid production and primary fermentation into one reliable step, it provides a “clean” sour profile that is as technically sound as it is delicious.