Clibit
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. 

https://www.lallemandbrewing.com/en/united-states/news/wildbrew-philly-sour-explore-the-yeast-biodiversity-universe/

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.

[Philly_Sour_wheel]

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Pesho77

 That could be very interesting.

 Pesh
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bigmack
Sounds good! Anyone know of a stockist?
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Clibit
bigmack wrote:
Sounds good! Anyone know of a stockist?


Not yet but Geterbrewed has a relationship with Lallemand so shouldn't be too long.
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Hops_and_Dreams
I'm definitely going to give this a try.
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GHW
I’m in. Def want to do a Berliner weiss next year and this sounds like a simple but effective route

im loving the descriptors 
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Clibit
You get similar descriptors with other sources of lactic acid, like the Plantarum. Lallemand does another souring organism called Helvetica, which "in comparison to WildBrew™ Sour Pitch, produces a more intense citrusy flavor at higher temperatures.

The chap on HBT who has the sour beer wiki and likes the Plantarum co-pitching method, says this about the Philly Sour:

"I included lactic acid yeast in a comparison table here:

https://modernbrewhouse.com/wiki/Sour_beer#Comparison_with_other_souring_methods

The main issues IMO are that you're locked into that particular yeast flavor, and you can't control the acidity. They haven't been distributing their lactic acid yeast in home brew amounts either (it's $250 of 500g of this culture). 0.1-0.4% lactic acid is not very much."

Lallemand says they are selling 11g packs though. And they say final pH is 3.2-3.4, so I don't really understand the bit about not very much lactic acid. Surely the pH is a function of the lactic acid produced? It sounds like pH is not a reliable indicator of acid flavour, which seems odd?! Philly Sour produces only small amounts of lactic acid.

I've realised Philly Sour is Lallemand's second acid producing yeast on the marker, after Wildbrew Sourvisiae, which is a genetically modified sacch yeast (looks like Nottingham) which creates very sour beers. Meaning they now have 4 dried souring options on the market, two yeasts and two bacteria.



Wildbrew Sourvisiae: Genetically modified saccharomyes yeast strain that produces lactic acid. 15-22C, highly acidic and slightly fruity. High attenuation. Approx 5 days, final pH 3.0 - 3.5. Pitching rate 5-10g per 10 litres.  0.8 to 1.5% lactic acid. 

Wildbrew Philly Sour: Naturally selected non-sacch yeast strain (Lachancea) that produces lactic acid. 20-25C. High attenuation. Red apple, peach and melon. Approx 10 days, final pH 3.2 to 3.5. 5-10g per 10 litres.  0.1 to 0.4% lactic acid.

Wildbrew Sourpitch: Lactic acid bacteria (Plantarum) for kettle souring prior to pitching yeast, or co-pitching with yeast. Will sour in 24 to 36 hours at 30-40C, longer at lower temperatures. Citrus, tangy, hint of fruit. 1g per 10 litres. You control the final pH by stopping the process. 0.5 to 0.8% lactic acid.

Wildbrew Helveticus: Lactic acid bacteria (Helveticus) for kettle souring prior to pitching yeast, or co-pitching with yeast. Will sour in 24 to 36 hours at 38-45C, longer at lower temperatures. Citrus, tangy, hint of fruit. 1g per 10 litres. You control the final pH by stopping the process. 0.6 to 1.2% lactic acid.
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bigmack
Get er brewed highlighting the Philly yeast in email of new homebrewers products today so assume that's them got it in stock! 😁
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GHW
They had the sour pitch stuff so I think they’ve got all the Lallemand range in
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