Berliner Weisse, Gose, Lambic-style, American Wild, Sour IPA
Lallemand Philly Sour Pitch Bacteria

Species: Bacteria/Sours

Fermentation Temp Range (F): 67-77

pH Range: 3.2-3.5

Pitching/Fermentation:Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29C (77F to 84F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition

Notes: WildBrew Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N PCT/US20 18/043 148). WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step.

Best Styles: Berliner Weisse, Gose, Lambic, American Wild, Sour IPA

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 677, Wyeast 5335
Dry Yeast Substitution: Lallemand Wildbrew Sour Pitch

More information onLallemand Wildbrew Philly Sour Ale Yeast can be found here.