20-pack, Philly Sour (Lallemand) 500 g
Yeast strain that produces both ethanol and lactic acid
Description
Article no.: BOX168460D
Box of 20 x 500 g.
WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA.
WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
Aroma and flavor is sour, red apple and stone fruit, notably peach.
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 Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
The optimal temperature range to reach final gravity within 7 - 10 days is 27 °C.
STA1 negative.
More product information
Attenuation: high
Alcohol tolerance: 9 %
Flocculation: high
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
Data sheet
WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA.
WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
Aroma and flavor is sour, red apple and stone fruit, notably peach.
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 Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
The optimal temperature range to reach final gravity within 7 - 10 days is 27 °C.
STA1 negative.
More product information
Attenuation: high
Alcohol tolerance: 9 %
Flocculation: high
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
Data sheet
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Description
Article no.: BOX168460D
Box of 20 x 500 g.
WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA.
WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
Aroma and flavor is sour, red apple and stone fruit, notably peach.
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 Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
The optimal temperature range to reach final gravity within 7 - 10 days is 27 °C.
STA1 negative.
More product information
Attenuation: high
Alcohol tolerance: 9 %
Flocculation: high
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
Data sheet
WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA.
WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.
Aroma and flavor is sour, red apple and stone fruit, notably peach.
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 Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.
The optimal temperature range to reach final gravity within 7 - 10 days is 27 °C.
STA1 negative.
More product information
Attenuation: high
Alcohol tolerance: 9 %
Flocculation: high
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
Data sheet
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