Lallemand WildBrew Philly Sour Yeast x 11g

Description

WildBrew Philly Sour is a Lachancea thermotolerans species — not a Saccharomyces yeast — that produces both lactic acid and ethanol in a single fermentation step, letting you brew a sour beer without separate kettle souring, mixed fermentation, or added bacteria. Simply pitch into your wort and ferment once. The result is natural acidity alongside alcohol, with a stone fruit and peach character that’s clean and refreshing. The go-to strain for Berliner Weisse, Gose, Sour IPA, and fruit sour styles in Australia.

Brewing Notes

Lactic acid production from Philly Sour is temperature-dependent: ferment closer to 20°C for subtle tartness with dominant stone fruit character; ferment at 28–30°C for more pronounced acidity. Pitching rate and initial wort pH also influence the final acidity — lower gravity worts sour more readily. High flocculation means the beer clears well post-fermentation despite its acidity. One 11g sachet per 23L.

Beer Styles & Brewing Tips

Philly Sour removes the major barrier to sour beer brewing — the need for specialist equipment, overnight kettle souring, or mixed-culture management. It’s the entry point for home brewers who want natural acidity without the complexity.

Best styles: Berliner Weisse (quick, low-gravity, high-acidity — pour over syrups or add tropical fruit for authentic German summer-style enjoyment), Gose (salt and coriander addition late in the boil; Philly Sour provides the acidity without the complexity of mixed fermentation), Fruit Sour (any fruit purée or juice added post-fermentation works beautifully with Philly Sour’s clean tartness as a base — the most popular application in Australia).

Australian brewing tips:

• Australian summer temperatures (25–35°C ambient) are ideal for Philly Sour — warmer fermentation increases lactic acid production without the contamination risk that affects Lactobacillus-only souring methods.
• Add Australian tropical fruit post-fermentation — passionfruit, mango, guava, lychee — to complement the strain’s natural stone fruit and peach character; AU fresh fruit availability is a significant home-brewing advantage.
• Philly Sour’s high flocculation means the finished beer clears well despite its acidity — unusual for sour beers and a significant practical benefit for presentation.
• Lower gravity worts (1.030–1.040) produce noticeably more acidity than higher gravity batches; adjust OG to dial in your preferred tartness level before adding fruit.

In the Glass

Refreshing tartness with stone fruit, peach, and red apple character. The acidity is clean and crisp — not funky or barnyard-like. A modern, approachable sour strain with good head retention and broad style compatibility.

Buy WildBrew Philly Sour yeast Australia at Yeast Platform. In stock, fast nationwide shipping. Brew sour beer in one step.

Recommended Hops for This Yeast

Philly Sour produces its own lactic acid — use hops that complement tart, fruit-forward beers.

• Galaxy Hops — AU passionfruit and citrus — amplifies the fruit character in Gose and Berliner Weisse
• Nelson Sauvin Hops — NZ white wine and gooseberry — adds vinous complexity to kettle sour styles
• Amarillo Hops — Orange and tropical — dry-hop addition that brightens up a tart Berliner
• Cascade Hops — Citrus and floral — light dry-hop for an American-style sour with a modern edge