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)