Wildbrew Philly Sour
In Standard conditions wort at 20°C (68°C),
WildBrew Philly Sour exhibits:
Fermentation can be completed in less than 10 days.
High attenuation and High flocculation
Flavor notes of red apple, peach and honeydew melon;
Optimal temperature range 20-25°C (68-77°F)
Typical pH of 3,2-3,5 and titrable acidity of 0,1-0,4% lactic acid
(Higher levels will be achieved in worts that are higher in glucose)
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.