WildBrew Philly Sour (500 g)
Item No.34-15069
Price $274
Price Per 500 gram
Excl. Tax
Available
500 gram
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 Alesand its resistance to hops make it perfect for Sour IPA�s.
�Fermentation that can be completed in 10 days.
�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.
Pitch Rate
50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL (recommended for up to 14�Plato, above 14�Plato 100-150g/hL is recommended)
�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 Alesand its resistance to hops make it perfect for Sour IPA�s.
�Fermentation that can be completed in 10 days.
�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.
Pitch Rate
50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL (recommended for up to 14�Plato, above 14�Plato 100-150g/hL is recommended)
Specifications
- Brand
- Lallemand
- Alcohol Tolerance
- 9%
- Maximum Temperature
- 25°C
- Minimum Temperature
- 20°C
- Species
- Non-Saccharomyces
WildBrew Philly Sour (500 g)
Item No.34-15069
Price $274
Price Per 500 gram
Excl. Tax
Available
500 gram
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 Alesand its resistance to hops make it perfect for Sour IPA�s.
�Fermentation that can be completed in 10 days.
�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.
Pitch Rate
50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL (recommended for up to 14�Plato, above 14�Plato 100-150g/hL is recommended)
�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 Alesand its resistance to hops make it perfect for Sour IPA�s.
�Fermentation that can be completed in 10 days.
�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.
Pitch Rate
50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL (recommended for up to 14�Plato, above 14�Plato 100-150g/hL is recommended)
Specifications
- Brand
- Lallemand
- Alcohol Tolerance
- 9%
- Maximum Temperature
- 25°C
- Minimum Temperature
- 20°C
- Species
- Non-Saccharomyces