Description
Lallemand WildBrew Philly Sour Ale Yeast
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.
If you ever wanted to make a sour beer but don’t want to use the kettle sour technique, this yeast is for you. Just brew your beer as you would normaly do, pitch the yeast and let it Philly do its thing Philly Sour yeast will sour your wort and ferment it as well.
Flocculation: High
Attenuation: 74 – 82%
Temperature: 20 – 30°C
Alcohol Tolerance: 9%
Diastatic (STA1): No
Flavour Profile: Sour, Red Apple, Stone Fruit, Peach
Suitable Beer Style: Sour, Berliner Weiss, Gose, Lambic
Possible Substitutes
