WildBrew Philly Sour Lactic Acid Producing Yeast – 11 g Dry Beer Yeast

What It Is

WildBrew Philly Sour is a unique Lachancea species yeast selected by the University of the Sciences in Philadelphia. It ferments wort to produce both ethanol and moderate amounts of lactic acid in one simple fermentation step. It delivers refreshing acidity and fruit character without needing bacteria or long souring stages. :contentReference[oaicite:0]{index=0}

Quick Facts

• Attenuation: 74-82 % :contentReference[oaicite:1]{index=1}
• Fermentation Temperature Range: 20-30 °C (68-86 °F) :contentReference[oaicite:2]{index=2}
• Alcohol Tolerance: ~ 9 % ABV :contentReference[oaicite:3]{index=3}
• Flocculation: High :contentReference[oaicite:4]{index=4}
• Aroma / Flavor Notes: Sour, red apple, stone fruit, notably peach :contentReference[oaicite:5]{index=5}
• Pitch Rate: 50-100 g/hL for wort under 14°P; 100-150 g/hL for wort over 14°P :contentReference[oaicite:6]{index=6}

Best For These Styles

• Berliner Weiss
• Gose
• American Wild Ales / Lambic styles
• Sour IPAs and sessionable sours :contentReference[oaicite:7]{index=7}

Brewing Tips

• Ferment toward the lower end of the temperature range (≈ 20-22 °C) for more restrained acidity and cleaner fruit notes. Warmer ferment near 30 °C brings faster souring but more intense ester expression. :contentReference[oaicite:8]{index=8}
• Use proper pitch rate depending on gravity to achieve healthy fermentation and full attenuation. :contentReference[oaicite:9]{index=9}
• Yeast handling matters: warm, oxygenated wort, good nutrient profile, clean sanitation will help minimize off-flavors. :contentReference[oaicite:10]{index=10}
• Monitor pH during fermentation; typical final pH is 3.2-3.5 under standard conditions. :contentReference[oaicite:11]{index=11}