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;

pleasant sourness

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.