The perfect yeast for hassle free sour beer making. No waiting for kettle souring or pitching different cultures. Simply use in place of your standard yeast. Perfect for Gose, Berliner Weisse or your own sour style creations.
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 30°C(86°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 flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Please note this is a repackaged product in quality mylar, vacuum packed for freshness.