A new product from Lallemand, which seems to make the brewing of Berliner Weisse and other sours even easier. It's a non saccharomyces yeast that ferments ideally between 20 and 25C and will ferment sugars to alcohol and also produce lactic acid. Sounds like a game changer, as you don't even need to co-pitch a sacch yeast with a lactic acid producing bacteria, and you ferment at regular temperatures too.
Isolated from nature by Dr. Matthew Farber, director of USciences Brewing Science Program and his research team (University of the Sciences, Philadelphia), this yeast is able to produce both lactic acid and ethanol during primary fermentation.
In Lallemand ‘s Standard conditions wort at 20°C (68°C), WildBrew™ Philly Sour exhibits:
- Fermentation can be completed in less than 10 days.
- High attenuation and High flocculation
- Flavor notes of red apple, peach and honeydew melon; pleasant sourness
- Optimal temperature range 20-25°C (68-77°F)
- Typical pH of 3,2-3,5 and titrable acidity of 0,1-0,4% lactic acid
(Higher levels will be achieved in worts that are higher in glucose)
WildBrew™ Philly Sour is a pure culture of Lachancea spp. It will produce sour beer in 7-10 days at 25°C. The acidity produced is described as smooth, elegant, and subtle. The resulting brew is highly balanced with flavor notes of red apple, peach and honeydew melon.
WildBrew™ Philly Sour is recommended at a pitch rate of 50-100g per hL of wort, which is sufficient to achieve a minimum of 2.5-5 million viable cells/mL. WildBrew™ Philly Sour is available in 500g and 11g sachets.