Lallemand Philly Sour Pitch Bacteria
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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.
This stuff is so cool, I made the most delicious sour IPA. That was fun and only took a couple of weeks to ferment.
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.
Beer is being carbonated in the keg. I did not follow ALL the directions correctly but still performed well.
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.