Yeast
LalBrew Philly Sour — Lallemand
Lallemand
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Lallemand
- Product code
- Philly Sour
- Form
- dry
- Type
- wild
- Attenuation
- 75–82 %
- Temperature
- 20–25 °C
- Flocculation
- medium-high
- Alcohol tolerance
- not published as a number
- STA1
- Negative
- Dosage
- 50–100 g/hL
Description
A Lachancea yeast that produces lactic acid and alcohol in the same vessel, so a sour beer needs no kettle souring step and no bacteria. Acidity builds over the first days and is strongly pitch-rate dependent — underpitch on purpose if you want it tart.