WildBrew Philly Sour – 500g packet

R2,178.00 incl. VAT

Philly Sour 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, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.

Only 5 left in stock

WildBrew Philly Sour - 500g packet R2,178.00 incl. VAT

WILDBREW™ Philly Sour 500g

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.

Additional information

Weight 0.55 kg
Dimensions 20 × 10 × 10 cm

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