WildBrew Philly Sour – 500g packet

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by the University of the Sciences in Philadelphia, PA, USA.

(Patent pending N° PCT/US20 18/043 148). WildBrew™

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

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