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WildBrew™ Philly Sour Yeast - Lallemand

WildBrew™ Philly Sour Yeast - Lallemand

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Description

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.

Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs
Aroma: Sour, red apple, stone fruit, peach
Attenuation: High
Fermentation Range: 68-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
 
 
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Why did you choose this?
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Pilots
Jeremy S on Sep 30, 2020
Heard a little about something like this, found it interesting.
Richard F Terrio J on Aug 16, 2020
Pilots
Jeremy S on Sep 30, 2020
Makes a nice quick sour
Jason Fuller on Sep 25, 2020
Heard a little about something like this, found it interesting.
Richard F Terrio J on Aug 16, 2020
Makes a nice quick sour
Jason Fuller on Sep 25, 2020
Do I need to use a separate fermenting vessel & racking equipment for this, as I would when pitching bacteria in a sour beer?
Liam wynn on Sep 23, 2020
BEST ANSWER: We do recommend keeping a separate set of all plastic and rubber pieces for doing sour beers. Any steel, silicone, or glass can be shared and trusted if you sanitize it by boiling.
Reviews

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This stuff makes awesome beer. From my experience, and from watching Dr. Farber's presentation with Lallemand, I would recommend using two packs for 5 gallons and letting it heat up to 77 and holding it there. It should finish in about 10 days. Also, add sugar or mash low for more acidity.
October 20, 2020
Purchased
1 month ago