{"product_id":"philly-sour","title":"Philly Sour","description":"\u003ctable border=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\u003ctd class=\"css_t2\"\u003eWildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. 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.\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd class=\"css_t1\"\u003eMicrobiological Properties\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd class=\"css_t2\"\u003eWildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.\u003cbr\u003eTypical Analysis of Philly Sour Yeast:\u003cbr\u003e1. Percent solids 93% – 96%\u003cbr\u003e2. Viability ≥ 1 x 109 CFU per gram of dry yeast\u003cbr\u003e3. Wild Yeast Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM\u003cbr\u003e4. STA1 gene Pure strain is STA1 negative. Contamination is undetectable by PCR test\u003cbr\u003e5. Bacteria \u0026lt;1 per 1 x 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e\n\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd class=\"css_t1\"\u003eBrewing Properties\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd class=\"css_t2\"\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:\u003cbr\u003e1. Fermentation that can be completed in 10 days.\u003cbr\u003e2. High attenuation and High flocculation.\u003cbr\u003e3. Aroma and flavor is sour, red apple and stone fruit, notably peach.\u003cbr\u003e 4. The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 30°C(86°F)\u003cbr\u003e 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.\u003cbr\u003e\n\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd class=\"css_t1\"\u003ePackage Contents\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd class=\"css_t2\"\u003e1 x Lallemand Wildbrew Philly Sour Yeast for Lactic Acid Production 11g \u003cbr\u003e\u003cbr\u003eNote: All photos shown are for illustration purpose only. Due to differences in monitors, colors of products may also appear different to those shown on the listing. Actual product may vary due to product enhancement or batch difference.\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":51850164633970,"sku":"WQP-102165","price":7.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0895\/0651\/3266\/files\/102165-1.jpg?v=1742445564","url":"https:\/\/szzhomebrew.com.au\/products\/philly-sour","provider":"SZZ Home Brew","version":"1.0","type":"link"}