Lallemand Wildbrew Philly Sour Ale Yeast 11 Gram

Item Number: 24-2316

Sale price$9.99
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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 29°C (77°F to 84°F). 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 20°C (68°F). 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 on Lallemand Wildbrew Philly Sour Ale Yeast can be found here.

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Customer Reviews

Based on 5 reviews
Joshua Hargrave
Fantastic yeast

I've used this yeast twice now, both times making some type of sour (the first a Gose and the second a Sour IPA). Both instances worked fabulously. I did not kettle sour. The yeast itself brought my pH down to 3.25, which is exactly where I wanted it. I simply pitched the yeast the same way as US-05. I'll be experimenting some more with this in the coming months.

Yeah buddy!

This stuff is so cool, I made the most delicious sour IPA. That was fun and only took a couple of weeks to ferment.

Love this yeast

This yeast is the easiest method to a sour beer that I know of. Is it a Lambic sour? No. But it's on par or better than most commercial breweries sours. And the all important litmus test, my wife absolutely loves the beer I brew with it.

Philly Sour

Beer is being carbonated in the keg. I did not follow ALL the directions correctly but still performed well.

Very interesting

Fermentations not as vigorous as some of the Saccharomyces strains I normally use and it doesn't finish quite as dry. but final pH was right at 3.5 and taste was tart but not overly "lactic" and definitely not "acetic". I like having it as an alternative to kettle souring. Looking forward to doing more brewing "research" with it. Nice product.

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