WildBrew Philly Sour (Kettle-Free Sour)

Souring and Fermentation in One Pitch • No Kettle Sour Needed • Stone Fruit Character

WildBrew Philly Sour is a Lachancea strain that produces lactic acid and alcohol at the same time, which means a sour beer no longer requires a separate souring step. Pitch it like any dry yeast and it will acidify the beer as it ferments, removing the overnight kettle sour, the pH meter vigil, and the risk of an infected kettle.

Attenuating 78 to 82% with high flocculation, it finishes dry, drops clear, and typically lands the beer between pH 3.2 and 3.5, a clean tartness comparable to a well made Berliner Weisse without the funk that comes with mixed cultures.

Flavor & Aroma Profile

• Clean lactic tartness
• Stone fruit esters, peach and apricot
• Light red apple character
• No barnyard or Brett-like funk
• Dry, refreshing finish

Pitched at standard rates the acidity is moderate and refreshing. Because souring intensity scales with cell growth, a lighter pitch and a healthy oxygenated wort will actually produce a more tart beer than overpitching does.

Brewing Applications

Philly Sour suits any beer meant to finish tart, including:

• Berliner Weisse
• Gose
• Fruited Sour Ale
• Sour IPA
• Wild Specialty Beer
• Hard Seltzer with acidity

It is also used to acidify a portion of a batch for blending, giving control over the final tartness without souring the whole volume.

Usage Recommendations

One 11 g sachet pitches a standard 5 gallon batch. Ferment at 68 to 77 °F. Expect a slower start than a standard ale yeast, with acidity developing over the first several days and fermentation typically complete in a week to ten days.

For more tartness, pitch on the light side and make sure the wort is well oxygenated. Adding fruit after primary fermentation builds on the stone fruit character the yeast already provides.

Specifications

• Attenuation: 78 to 82%
• Flocculation: High
• Fermentation Temperature: 68 to 77 °F
• Format: 11 g dry sachet
• Beer Styles: Berliner weisse, gose, fruited and sour ales, sour IPA

Whether you're making your first sour beer, skipping the kettle souring step entirely, or building a fruited sour with a clean lactic base, WildBrew Philly Sour delivers tartness and fermentation from a single sachet.