Lallemand - WildBrew Philly Sour - Yeast

Type: Wilds & Sours

Form: Dry

Flocculation: High

Laboratory: Lallemand

Attenuation: 85%

Alcohol Tolerance: Medium

Minimum Temperature: 68°F

Maximum Temperature: 77°F

Most Used In:

Style	Recipes
Berliner Weisse	284
No Profile Selected	265
Berliner Weisse	220
Gose	167
Fruit Beer	104
Specialty IPA: New England IPA	58
Fruit Lambic	56
Mixed-Fermentation Sour Beer	55
American IPA	47
Specialty Fruit Beer	43
Wild Specialty Beer	39
Weissbier	27
Experimental Beer	26
Fruit Lambic	25
American Pale Ale	22
Mixed-Style Beer	20
Lichtenhainer	20
American Wheat Beer	17
Saison	16
Gueuze	14
Gueuze	13
Blonde Ale	12
Saison	11
American IPA	10
Lambic	10
Flanders Red Ale	10
Straight (Unblended) Lambic	10
Cream Ale	9
Oud Bruin	9
Flanders Red Ale	7
Clone Beer	5
Fruit and Spice Beer	5
Belgian Blond Ale	4
American Light Lager	4
Brett Beer	4
Witbier	4
Spice, Herb, or Vegetable Beer	3
Flanders Brown Ale/Oud Bruin	3
American Wheat or Rye Beer	3
International Pale Lager	3
English Porter	3
British Golden Ale	2
Ordinary Bitter	2
American Amber Ale	2
Imperial Stout	2
Fruit Cider	2
Braggot	2
Roggenbier (German Rye Beer)	2
German Pilsner (Pils)	2
American Pale Ale	2
Baltic Porter	2
Specialty IPA: Black IPA	2
Witbier	2
Specialty IPA: White IPA	2
Russian Imperial Stout	2
Alternative Grain Beer	2
Catharina Sour	1
Australian Sparkling Ale	1
Czech Pale Lager	1
English Cider	1
Fruit Beer	1
Sweet Stout	1
Other Smoked Beer	1
Wood-Aged Beer	1
Open Category Mead	1
Weizen/Weissbier	1
American Stout	1
Belgian Specialty Ale	1
Imperial IPA	1
Piwo Grodziskie	1
Belgian Tripel	1
Belgian Tripel	1
Altbier	1
International Dark Lager	1
Old Ale	1
Specialty Beer	1
Specialty IPA: Belgian IPA	1
Common Cider	1
Belgian Pale Ale	1
Light American Lager	1
Other Specialty Cider or Perry	1
Robust Porter	1
English IPA	1