Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation, and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
Note on pitching rate: Lallemand's recommendation for best souring performance is to pitch at 1-1.5g/L (5 gallon batch is 19L) so for most that would be two packets per batch. It is also helpful to the yeast to add 2% of dextrose to the wort.