Here, Lallemand has produced a dry yeast based on a completely new type of yeast strain, Lachancea.
This yeast strain has the property of producing lactic acid while fermenting, which opens up the possibility of making sour beers without having to boil the wort after mashing.
Ideal for Berliner Weiss, Gose, American Lambic, American Wild Ales. Also goes well with Sour IPA.
Lanchancea was first isolated by Dr Matthew Forber at the University of the Sciences in Philadelphia.
Dosage: 0.5 - 1.0 g per liter
Recommended fermentation temperature: 20-25ºC
Link to detailed product description
Typical Analysis of Philly Sour Yeast:
- Percent solids 93% – 96%
- Viability 1 x 109 CFU per gram of dry yeast
- Wild Yeast Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM
- STA1 gene Pure strain is STA1 negative
Contamination is undetectable by PCR test - Bacteria <1 per 1 x 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
