{"product_id":"wildbrew-philly-sour","title":"WildBrew Philly Sour (Kettle-Free Sour)","description":"\u003cp\u003e\u003cstrong\u003eSouring and Fermentation in One Pitch • No Kettle Sour Needed • Stone Fruit Character\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWildBrew 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.\u003c\/p\u003e\u003cp\u003eAttenuating 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.\u003c\/p\u003e\u003ch3\u003eFlavor \u0026amp; Aroma Profile\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClean lactic tartness\u003c\/li\u003e\n\u003cli\u003eStone fruit esters, peach and apricot\u003c\/li\u003e\n\u003cli\u003eLight red apple character\u003c\/li\u003e\n\u003cli\u003eNo barnyard or Brett-like funk\u003c\/li\u003e\n\u003cli\u003eDry, refreshing finish\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePitched 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.\u003c\/p\u003e\u003ch3\u003eBrewing Applications\u003c\/h3\u003e\u003cp\u003ePhilly Sour suits any beer meant to finish tart, including:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBerliner Weisse\u003c\/li\u003e\n\u003cli\u003eGose\u003c\/li\u003e\n\u003cli\u003eFruited Sour Ale\u003c\/li\u003e\n\u003cli\u003eSour IPA\u003c\/li\u003e\n\u003cli\u003eWild Specialty Beer\u003c\/li\u003e\n\u003cli\u003eHard Seltzer with acidity\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIt is also used to acidify a portion of a batch for blending, giving control over the final tartness without souring the whole volume.\u003c\/p\u003e\u003ch3\u003eUsage Recommendations\u003c\/h3\u003e\u003cp\u003eOne 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.\u003c\/p\u003e\u003cp\u003eFor 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.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAttenuation: 78 to 82%\u003c\/li\u003e\n\u003cli\u003eFlocculation: High\u003c\/li\u003e\n\u003cli\u003eFermentation Temperature: 68 to 77 °F\u003c\/li\u003e\n\u003cli\u003eFormat: 11 g dry sachet\u003c\/li\u003e\n\u003cli\u003eBeer Styles: Berliner weisse, gose, fruited and sour ales, sour IPA\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWhether 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.\u003c\/p\u003e","brand":"Clawhammer Supply","offers":[{"title":"Default Title","offer_id":46640239804614,"sku":"wildbrew-philly-sour","price":9.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/www.clawhammersupply.com\/products\/wildbrew-philly-sour","provider":"Clawhammer Supply","version":"1.0","type":"link"}