Lallemand Wildbrew ™ Philly Sour
WildBrew ™ Philly Sour is a unique species of Lachancea selected in the wild by the University of Science of Philadelphia, PA, USA (patent pending No. PCT / US20 18/043 148). WildBrew ™ Philly Sour produces a moderate amount of lactic acid in conjunction with the production of ethanol in a single fermentative step. This first yeast from the WildBrew ™ series is an excellent choice for brewing innovative sour beers with a refreshing acidity and fruit notes. With its high attenuation and flocculation, the WildBrew ™ Philly Sour is ideal for brewing styles like Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops makes it perfect also for Sour IPAs.
WildBrew ™ Philly Sour is a pure strain of active dry yeast classified as Lachancea spp.
Analysis:
Dry matter: 93% - 96%
Viable cells: over 1 x 10 (x9) CFU per gram of dry mass
Wild yeasts: grows on culture media for wild yeasts including Lysine, LCSM and LWYM
STA1 gene: The pure strain is negative STA1 - imperceptible contamination in PCR tests
Bacteria: <1 out of 106 yeast cells
In standard operating conditions according to the Lallemand method with must at 20 ° C (68 ° F), WildBrew ™ Philly Sour yeast shows:
Fermentation that can end in 10 days.
High attenuation and high flocculation.
Taste and acid aroma, red apple and fruit, especially peach.
The optimum temperature for WildBrew ™ Philly Sour yeast when producing traditional styles is between 20 ° C (68 ° F) and 25 ° C (77 ° F).
The pH is typically 3.2-3.5 and a titratable acidity of 0.1-0.4% of lactic acid can be achieved. Higher concentrations of lactic acid can be achieved in glucose enriched musts.
FLOCCULATION: High
ALCOHOL TOLERANCE: 9% ABV
INOCULATION RATE: 50-100g / hL to reach a minimum of 0.5-1 million viable cells per ml