LalBrew WildBrew Philly Sour yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew WildBrew Philly Sour, the styles it suits, and what to use if you cannot get it.
Published technical data
| Manufacturer | Lallemand (dry) |
|---|---|
| Species | Lachancea species (STA1-negative, non-Saccharomyces wild yeast) |
| Fermentation temperature | 20 to 30 C (68 to 86 F) |
| Apparent attenuation | High attenuation |
| Alcohol tolerance | 9 % ABV |
| Flocculation | High |
Notes
Recommended for Berliner Weisse, Gose, lambic-style, American wild ale, Sour IPA.
Character: Sour with red apple, stone fruit and notably peach; produces lactic acid and ethanol in one fermentation.
The first WildBrew-series dry yeast, a Lachancea strain that produces lactic acid and alcohol in a single fermentation, so it sours a beer without a separate kettle-souring step or bacteria. It is hop-tolerant, which is why it works for a Sour IPA. It is a slow killer-negative strain that other yeast will out-compete, so it is not recommended to re-pitch; use a dedicated conditioning strain such as CBC-1 for bottling.
Substitutes and styles
Sources: Lallemand WildBrew Philly Sour Technical Data Sheet ยท Lallemand WildBrew Philly Sour product page