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.
Full product details are available from Lallemand.
Philly Sour should not be used as the fermenting strain during bottle conditioning. A dedicated bottle conditioning strain such as a champagne yeast should be used when bottle conditioning WildBrew™ Philly Sour fermentations.
