Lallemand Wildbrew ™ Philly Sour
WildBrew ™ Philly Sour is a unique species of Lachancea selected in nature by the University of Sciences of Philadelphia, PA, USA (patent pending N ° 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 fermentation step. This first yeast in the WildBrew ™ series is a great choice for brewing innovative sour beers with refreshing acidity and fruit notes. With its high attenuation and flocculation WildBrew ™ Philly Sour is ideal for brewing styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its hop resistance also makes it perfect 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 yeast: grows on wild yeast culture media including Lysine, LCSM and LWYM
STA1 Gene: The pure strain is STA1 negative - Imperceptible contamination in PCR tests
Bacteria: <1 in 106 yeast cells
Under standard operating conditions according to the Lallemand method with wort at 20 ° C (68 ° F) the WildBrew ™ Philly Sour yeast shows:
Fermentation which can be completed in 10 days.
High attenuation and high flocculation.
Sour taste and aroma, red apple and fruit, especially peach.
The optimum temperature for WildBrew ™ Philly Sour yeast when making 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 reached. 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