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WildBrew Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. 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 has resistance to hops which make it perfect for Sour IPA's.
#acidic #fruity #citrus
Brewing Properties of WildBrew Philly Sour
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Common Beer Styles using WildBrew Philly Sour
These are the most popular beer styles that make use of the WildBrew Philly Sour yeast:
Berliner Weiss, Gose, American Lambic Style, American Wild Ales & Sour IPAs
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