This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with a 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 styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA's

• High Attenuation
• Optimum Temp Range: 68-77F
• ABV: up to9%
• High Flocculation
• Pitch Rate: 50-100g/hl to achieve a minimum of 0.5-1 million viable cells/ml
• Aroma and flavor has some sour red apple
• 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