{"id":4728844615742,"title":"Lallemand Wildbrew™ Philly Sour Yeast 11 g","handle":"lallemandwildbrewphillysouryeast11g","description":"\u003cp\u003eWildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.\u003c\/p\u003e\n\u003cp\u003e(Patent pending N° PCT\/US20 18\/043 148). WildBrew™\u003c\/p\u003e\n\u003cp\u003ePhilly 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.\u003c\/p\u003e\n\u003cp\u003eWildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTypical Analysis of Philly Sour Yeast:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePercent solids 93% – 96%\u003c\/li\u003e\n\u003cli\u003eViability ≥ 1 x 109 CFU per gram of dry yeast\u003c\/li\u003e\n\u003cli\u003eWild Yeast Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM\u003c\/li\u003e\n\u003cli\u003eSTA1 gene Pure strain is STA1 negative\u003c\/li\u003e\n\u003cli\u003eContamination is undetectable by PCR test\u003c\/li\u003e\n\u003cli\u003eBacteria \u0026lt;1 per 1 x 106 yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFermentation that can be completed in 10 days.\u003c\/li\u003e\n\u003cli\u003eHigh attenuation and High flocculation.\u003c\/li\u003e\n\u003cli\u003eAroma and flavor is sour, red apple and stone fruit, notably peach.\u003c\/li\u003e\n\u003cli\u003eThe optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).\u003c\/li\u003e\n\u003cli\u003eIn the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/files\/TDS_LPS_BREWINGYEAST_PHILLYSOUR_ENG_8.5x11.pdf?v=1600271818\"\u003eTechnical Data Sheet\u003c\/a\u003e\u003c\/p\u003e","published_at":"2020-09-16T12:01:09-04:00","created_at":"2020-09-16T12:01:10-04:00","vendor":"Lallemand","type":"Dry Beer Yeast","tags":["Beer Yeast Style_Sour","Yeast Form_Dry Beer Yeast","Yeast Lab_Lallemand"],"price":599,"price_min":599,"price_max":599,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32462382923838,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"30925","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Lallemand Wildbrew™ Philly Sour Yeast 11 g","public_title":null,"options":["Default Title"],"price":599,"weight":14,"compare_at_price":null,"inventory_quantity":5,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/ca1bb7995824e43ba6c6d755e801b8e6a48782ab.jpg?v=1600272070"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/ca1bb7995824e43ba6c6d755e801b8e6a48782ab.jpg?v=1600272070","options":["Title"],"media":[{"alt":null,"id":8464593715262,"position":1,"preview_image":{"aspect_ratio":1.0,"height":500,"width":500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/ca1bb7995824e43ba6c6d755e801b8e6a48782ab.jpg?v=1600272070"},"aspect_ratio":1.0,"height":500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/ca1bb7995824e43ba6c6d755e801b8e6a48782ab.jpg?v=1600272070","width":500}],"content":"\u003cp\u003eWildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.\u003c\/p\u003e\n\u003cp\u003e(Patent pending N° PCT\/US20 18\/043 148). WildBrew™\u003c\/p\u003e\n\u003cp\u003ePhilly 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.\u003c\/p\u003e\n\u003cp\u003eWildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTypical Analysis of Philly Sour Yeast:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePercent solids 93% – 96%\u003c\/li\u003e\n\u003cli\u003eViability ≥ 1 x 109 CFU per gram of dry yeast\u003c\/li\u003e\n\u003cli\u003eWild Yeast Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM\u003c\/li\u003e\n\u003cli\u003eSTA1 gene Pure strain is STA1 negative\u003c\/li\u003e\n\u003cli\u003eContamination is undetectable by PCR test\u003c\/li\u003e\n\u003cli\u003eBacteria \u0026lt;1 per 1 x 106 yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFermentation that can be completed in 10 days.\u003c\/li\u003e\n\u003cli\u003eHigh attenuation and High flocculation.\u003c\/li\u003e\n\u003cli\u003eAroma and flavor is sour, red apple and stone fruit, notably peach.\u003c\/li\u003e\n\u003cli\u003eThe optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).\u003c\/li\u003e\n\u003cli\u003eIn the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/files\/TDS_LPS_BREWINGYEAST_PHILLYSOUR_ENG_8.5x11.pdf?v=1600271818\"\u003eTechnical Data Sheet\u003c\/a\u003e\u003c\/p\u003e"}

Lallemand Wildbrew™ Philly Sour Yeast 11 g

Product Description

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.

(Patent pending N° PCT/US20 18/043 148). WildBrew™

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

Finished product is released to the market only after passing a rigorous series of tests

*See specifications sheet for details

In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:

  • Fermentation that can be completed in 10 days.
  • High attenuation and High flocculation.
  • Aroma and flavor is sour, red apple and stone fruit, notably peach.
  • The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).
  • In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. 

Technical Data Sheet

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