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™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. 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 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
