WildBrew Philly Sour Yeast (500g)
Item No.18460-06-74
WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. (Patent pending N° PCT/US20 18/043 148). WildBrew® Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This fir
Price $205
price per Each
excl. tax
In stock
Each
Description
WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.
(Patent pending N° PCT/US20 18/043 148). WildBrew®
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 IPAs.
(Patent pending N° PCT/US20 18/043 148). WildBrew®
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 IPAs.
Specifications
- Attenuation
- 74-82%
- Fermentation Temp Range
- 20 - 30°C (68 - 86°F)
- Flocculation
- High
- Alcohol Tolerance
- 9% ABV
- Species
- Lachanacea spp.
Reviews (2)
From Flying Monkey Craft Brewery
Philly Sour has given us a way to brew sour beers with a relatively quick turnaround without tying up our brewhouse for kettle sours. We’ve been able to maintain our normal schedule while this unique yeast produces both lactic acid and alcoholic fermentation in a reliable manner only 4 to 5 days longer than a typical ale. We’ve found it produces really nice and clean sour ales and works well with a number of different fruits. While we’re still learning about the yeast, we put it into full production almost immediately and have had great results.From Fukuoka Craft
The plan was to brew a "Smoothie Sour" type beer, where a high-gravity sour base is brewed and fermented, then heavily diluted with fruit puree at cold temperatures, and packaged without any fruit refermentation. The finished beer was very peachy and had a pleasant sourness to it. I felt even without fruit additions, I thought I could serve this beer as an imperial sour and get a good reaction from it. The final beer mixed with puree at a ratio of 60% beer, 40% puree was a huge hit. Drinkers praised the balance of sourness and sweetness.
WildBrew Philly Sour Yeast (500g)
Item No.18460-06-74
WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. (Patent pending N° PCT/US20 18/043 148). WildBrew® Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This fir
Price $205
price per Each
excl. tax
In stock
Each
Description
WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.
(Patent pending N° PCT/US20 18/043 148). WildBrew®
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 IPAs.
(Patent pending N° PCT/US20 18/043 148). WildBrew®
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 IPAs.
Specifications
- Attenuation
- 74-82%
- Fermentation Temp Range
- 20 - 30°C (68 - 86°F)
- Flocculation
- High
- Alcohol Tolerance
- 9% ABV
- Species
- Lachanacea spp.
Reviews (2)
From Flying Monkey Craft Brewery
Philly Sour has given us a way to brew sour beers with a relatively quick turnaround without tying up our brewhouse for kettle sours. We’ve been able to maintain our normal schedule while this unique yeast produces both lactic acid and alcoholic fermentation in a reliable manner only 4 to 5 days longer than a typical ale. We’ve found it produces really nice and clean sour ales and works well with a number of different fruits. While we’re still learning about the yeast, we put it into full production almost immediately and have had great results.From Fukuoka Craft
The plan was to brew a "Smoothie Sour" type beer, where a high-gravity sour base is brewed and fermented, then heavily diluted with fruit puree at cold temperatures, and packaged without any fruit refermentation. The finished beer was very peachy and had a pleasant sourness to it. I felt even without fruit additions, I thought I could serve this beer as an imperial sour and get a good reaction from it. The final beer mixed with puree at a ratio of 60% beer, 40% puree was a huge hit. Drinkers praised the balance of sourness and sweetness.