Best yeast for kettle-free sour beer
LalBrew WildBrew Philly Sour (Lallemand)The single best dry strain for kettle-free sour beer, and the number that decides it.
Use LalBrew WildBrew Philly Sour. For kettle-free sour beer it is the strongest match on the numbers that matter.
Gauge readout
AttenuationHigh attenuation
Alcohol tolerance9 % ABV
Fermentation temp20 to 30 C (68 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | kettle-free sour beer |
|---|---|
| Recommended strain | LalBrew WildBrew Philly Sour (Lallemand) |
| Fermentation temperature | 20 to 30 C (68 to 86 F) |
| Apparent attenuation | High attenuation |
| Alcohol tolerance | 9 % ABV |
Notes
For a quick sour beer without a separate kettle-souring step, LalBrew WildBrew Philly Sour is the pick. This Lachancea strain makes lactic acid and alcohol in one fermentation, souring a Berliner Weisse, Gose or Sour IPA in a single pitch, and it tolerates hops so it works for the sour IPA style.
It is a slow, killer-negative strain that other yeast will out-compete, so do not blend or re-pitch it, and use a dedicated conditioning strain such as CBC-1 for bottling. Ferment warm for more acidity.
The yeast to buy
Related
Sources: Lallemand WildBrew Philly Sour Technical Data Sheet ยท Lallemand WildBrew Philly Sour product page