Lallemand WildBrew™ Philly Sour 11g


Choose From: Just the Yeast Please!
Price:
Sale price$7.00

Pickup available at Shop 5, The Crystal Arcade. 158-162 Banna Avenue

Usually ready in 2 hours

Description

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.

Attenuation: High
Flocculation: High
Alcohol Tolerance: 9% ABV
Optimum Fermentation Temp: 20-25°C
Dosage: 50 - 100g/hl (0.5g to 1.0g per litre)
Please Note: For best results we Always recommend ordering an Ice Pack with your dry yeast. Ice Packs can be found below in the "Optional" section.

Direct Pitching:
Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.

Rehydrate:
Sprinkle the yeast in a minimum of 10 times its weight of sterile water (we suggest 110ml) at 30 to 35 °C. Stir gently, leave to rest for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 minutes at 30 to 35°C, and pitch the resultant cream into the fermentation vessel.

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