Philly Sour

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Brooothru

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Curious if anyone has experience with Lallemand Philly Sour yeast. It's a new strain of yeast as classified as Lachancea spp, STA-1 negative, produces lactic acid without the introduction of souring bacteria. Here's the corporate hype from Lallemand:

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.

A recent thread about a Key Lime fruit beer got my "experiment gene" kicked into overdrive and thought a soured fruit beer might be interesting using this yeast, or maybe co-pitched with Hornidal or Lutra. This Philly Sour sounds like it take a lot of legwork and variability out of kettle souring.

Anyone...Bueller...,
 

Elric

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There are a couple quite big threads about it in the fermenting and yeast forum. Most of us have been quite happy with it, some people have been less impressed.
 

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