WildBrew Philly Sour Yeast 11g – HECTIC SPECIALITY YAEST!

WildBrew Philly Sour Yeast 11g – SPECIAL YAEST for SPECIAL BREWING!

this type of yeasts produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This yeast 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.

• Aroma: Sour, Red Apple, Stone Fruit and Peach
• Attenuation: High
• Fermentation Range: 20°C to 25°C
• Flocculation: High
• Alcohol Tolerance: 9%

Commercial Pitch Rate: 50-100g/hL tp achieve a minimum of 0.5-1 million viable cells/mL

Suggestion Pitching Rate: 2 x 11g Packs per 19-23L batch – for a less sour beer back off the pitch rate to taste

WildBrew Philly Sour Yeast is an ideal yeast for traditional styles such as:

• Berliner Weiss
• Gose
• American Lambic Style
• American Wild Ales
• Experimental Ales
• WildBrew Philly Sour Yeast is resistant to hops which makes it perfect for Sour IPA’s.

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

• Fermentation that can be completed in 10 days.
• High attenuation and High flocculation.
• Aroma and flavor is 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 are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose. Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

To download the WildBrew Philly Sour Technical Data Sheet click HERE