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Lallemand Philly WildBrew Sour Yeast 11gm

Regular price
Sale Price: $9.00
Regular price
Normally:
Sale price
Sale Price: $9.00
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Estimated Arrival: Between Jul 25 and Jul 27. Anywhere in New Zealand

Lallemand Philly WildBrew Sour Yeast 11gm

WildBrew Philly Sour™ is a unique strain of Lachancea yeast discovered in nature by University of the Sciences in Philadelphia, PA, USA. WildBrew™ Philly Sour produces moderate levels of lactic acid and ethanol in a single fermentation step.

This makes it an excellent choice for producing innovative and refreshing sour beers with hints of stone fruit. With high attenuation, strong flocculation, and good head retention, WildBrew Philly Sour™ is suitable for traditional beer styles such as Berliner Weiss, Gose, American Lambic Style, and American Wild Ales.

Additionally, its resistance to hops makes it an ideal yeast for producing Sour IPA's. WildBrew Philly Sour™ is the first yeast strain in the WildBrew® series.

MICROBIOLOGICAL PROPERTIES

WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.

Typical Analysis of Philly Sour Yeast:

  • Percent solids 93% – 96%
  • Viability ≥ 1 x 109 CFU per gram of dry yeast
  • Wild Yeast  WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM
  • STA1 gene Pure strain is STA1 negative
    Contamination is undetectable by PCR test
  • Bacteria <1 per 1 x 106 yeast cells
  • Killer factor Negative

Finished product is released to the market only after passing a rigorous series of tests.


*See specifications sheet for details

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:

  • Fermentation that can be completed in 10 days.
  • High attenuation and High flocculation.
    Aroma and flavor is sour, red apple and stone fruit, notably peach.
  • The optimal temperature range for WildBrew™ Philly Sour yeast when producing
    traditional styles is 20°C(68°F) to 25°C(77°F)
  • This strain is POF Negative
  • In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of
    0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that
    are higher in glucose.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Flavour & Aroma

Beer Flavour Wheel

Technical Data Sheet

 Download WildBrew™ PHILLY SOUR Technical Data Sheet

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We are based in the beautiful Marlborough wine growing region of New Zealand but distribute worldwide via a premium network of worldwide freight companies.

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