Lallemand WildBrew™ Philly Sour - 11g

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Product details

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

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.

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

Yeast Features:

  • Aroma: Sour, red apple, stone fruit, peach
  • Temp Range: 68°F - 77°F (20°C - 25°C)
  • pH Range: 3.2 - 3.5
  • Attenuation: High
  • Flocculation: High
  • Alcohol Tolerance: 9% ABV

In Lallemand’s Standard Wort conditions, WildBrew™ Philly Sour yeast exhibits:

  • The fermentation can be completed in 10 days.
  • Typical pH of 3.2-3.5, higher lactic acid levels will be achieved in worts that are higher in glucose.
  • Aroma and flavor are sour, red apple, and stone fruit, notably peach.

    Fermentation rate, fermentation time, and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature, and nutritional quality of the wort.

Additional information

Support Documents Click here for documents
SKU

Y036

Yeast Format Dry
Flocculation High
Min Fermenting Temp

68°F

Max Fermenting Temp

77°F

Customer Reviews

Based on 11 reviews
73%
(8)
18%
(2)
9%
(1)
0%
(0)
0%
(0)
T
T.C.

Lallemand WildBrew™ Philly Sour - 11g

M
M.C.
Lallemand WildBrew™ Philly Sour

I made a Berliner weisse. Definitely soured the beer, however there is a limit to this yeast for sure. I fermented at 76 Fahrenheit or 24.5 Celsius. Lallemand says that fermenting at a higher temps should make the beer more sour. The sour is subdued. I only pitched one pack because that's what Lallemand's calculator recommended for the amount of beer and OG I had. Really if you are making 5 gallons you should be pitching at least two packs, more if its a higher OG. That makes this pretty expensive yeast that cannot be washed and reused or for bottle conditioning. I used cbc-1 for bottle conditioning. I do recommend trying this yeast at least once though, It made very tasty beer with some great fruit notes.(apricot, pear, oranges) I probably will use it again in the future to experiment with other beer types.

B
B.B.
Kettle Sour Alternative

Worked as stated. A higher temp of 75 plus speeds up the process. Mid 3 PH with a tart fruity flavor. 1 pk directly pitched into 5 gallons of 1.040 wort. I can't imagine doing a kettle sour again after this 1 step sour yeast.

M
M.V.
Mead Sour

I can't say how effective this is for beer but I used it for mead. It gives off a good tart end product, which I was looking for, while still fermenting out the sugars and finishing out smooth. Took about a week or so to ferment to 1.012 and there was a good amount of head.

B
B.
Philly sour

Nice sour profile very easy to use ...highly recommend

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Lallemand WildBrew™ Philly Sour - 11g

Lallemand WildBrew™ Philly Sour - 11g

Customer Reviews

Based on 11 reviews
73%
(8)
18%
(2)
9%
(1)
0%
(0)
0%
(0)
T
T.C.

Lallemand WildBrew™ Philly Sour - 11g

M
M.C.
Lallemand WildBrew™ Philly Sour

I made a Berliner weisse. Definitely soured the beer, however there is a limit to this yeast for sure. I fermented at 76 Fahrenheit or 24.5 Celsius. Lallemand says that fermenting at a higher temps should make the beer more sour. The sour is subdued. I only pitched one pack because that's what Lallemand's calculator recommended for the amount of beer and OG I had. Really if you are making 5 gallons you should be pitching at least two packs, more if its a higher OG. That makes this pretty expensive yeast that cannot be washed and reused or for bottle conditioning. I used cbc-1 for bottle conditioning. I do recommend trying this yeast at least once though, It made very tasty beer with some great fruit notes.(apricot, pear, oranges) I probably will use it again in the future to experiment with other beer types.

B
B.B.
Kettle Sour Alternative

Worked as stated. A higher temp of 75 plus speeds up the process. Mid 3 PH with a tart fruity flavor. 1 pk directly pitched into 5 gallons of 1.040 wort. I can't imagine doing a kettle sour again after this 1 step sour yeast.

M
M.V.
Mead Sour

I can't say how effective this is for beer but I used it for mead. It gives off a good tart end product, which I was looking for, while still fermenting out the sugars and finishing out smooth. Took about a week or so to ferment to 1.012 and there was a good amount of head.

B
B.
Philly sour

Nice sour profile very easy to use ...highly recommend