Philly sour



WildBrew Phily Sour is a unique species of Lachancea selected from nature which produces moderate amounts of lactic acid in addition to ethanol in one fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable beers with refreshing acidity and notes of stone fruit.

It has a high attenuation and high flocculation and is ideal yeast for beers styles such as Berliner Weiss, Goe, Lambic and Sour IPA.

Use and dosing: 

Pitch rate of 50-100 g per 1 hl of wort is sufficient to achieve a minimum of 0,5-1 million viable cells per ml. Rehydration of Philly Sour in sterile water is recommended prior to pitching into wort in order to reduce stress on the cells, dose at 20-25°C.

Packing and storage: 

Philly Sour is available in 0.5 kg packaging, store at 0-4°C temperature. Opened packs must be re-sealed, stored in dry cold conditions and use within 3 days.