The Tangy Taste of Philly Sour Yeast

Philly Sour is a highly sought-after strain for sour enthusiasts. This pure culture of Lachancea spp. is known for its ability to produce a deliciously sour brew in a remarkably short period of time. With a fermentation period of just 7-10 days at a temperature of 25°C, brewers can enjoy the fruits of their labor in no time.

What sets Philly Sour apart from other yeast strains is its unique ability to create a smooth, elegant, and subtle acidity. The resulting beer is highly balanced and exhibits flavor notes of red apple, peach, and honeydew melon. These delightful flavors make it a popular choice among beer lovers who appreciate a refreshing and tangy brew.

When using Philly Sour yeast, it's important to note that its primary function is to sour the wort during the first 5 days of fermentation. After this initial souring period, production takes over. This means that the yeast consumes glucose to create lactic acid, resulting in a lower alcohol content compared to other yeast strains. Depending on the composition of the wort, the yeast can consume anywhere from 5% to 15% of the original gravity (OG) during the acidifying stage.

Despite its focus on souring, Philly Sour yeast also imparts delightful aromas and flavors to the beer. Its signature notes include sourness and stone fruit, with peach being particularly prominent. These flavors add complexity and depth to the brew, making it a favorite among those who appreciate the nuanced taste of sour beers.

One of the advantages of using Philly Sour yeast is its relatively short fermentation time. With the ability to complete fermentation in just 10 days, brewers can enjoy their sour beer creations in a relatively short amount of time. Additionally, this strain has the potential to achieve a pH of 3.2-3.5, which is considered quite sour. This level of acidity is often desired by sour beer enthusiasts and adds a unique dimension to the overall drinking experience.

It's worth mentioning that the optimal temperature range for using WildBrew Philly Sour yeast is between 20°C to 30°C (68°F to 86°F) when producing traditional styles. This range ensures optimal fermentation conditions and helps achieve the desired pH and acidity levels. Typical pH levels of 3.2-3.5 and titratable acidity of 0.1% to 0.4% lactic acid can be achieved with this yeast strain.

Philly Sour yeast is a fantastic option for brewers looking to create sour beers with a smooth, elegant, and subtle acidity. Its ability to ferment in a relatively short period of time and produce flavors of red apple, peach, and honeydew melon make it a popular choice among sour beer enthusiasts. So, if you're looking to add a touch of sourness to your repertoire, give Philly Sour yeast a try and experience the delightful flavors it brings to your beer.

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What Is Philly Sour Yeast?

Philly Sour yeast, also known as Lachancea spp., is a specialized strain of yeast that is used in the production of sour beer. It is a pure culture that is specifically designed to create a sour taste in beer, and it does so in a relatively short period of time.

When brewing beer with Philly Sour yeast, the process typically takes between 7 to 10 days at a temperature of 25°C. During this time, the yeast ferments the sugars in the beer and produces lactic acid, which gives the beer its sour flavor.

One of the characteristics of Philly Sour yeast is that it produces a smooth, elegant, and subtle acidity. Unlike some other sour beer yeasts that can create an overpowering tartness, Philly Sour yeast is known for creating a more balanced and nuanced sourness.

In terms of flavor, beer brewed with Philly Sour yeast tends to have notes of red apple, peach, and honeydew melon. These fruity flavors add a pleasant complexity to the beer and complement the sourness created by the yeast.

Philly Sour yeast is a popular choice among brewers who want to create sour beer. Its ability to produce a well-balanced acidity and its unique flavor profile make it a versatile and sought-after yeast strain for sour beer production.

What Flavor Is Philly Sour Yeast?

Philly Sour yeast is known for its distinct aroma and flavor profile. The dominant flavors are sour and stone fruit, with a particular emphasis on peach. This yeast strain does not produce phenolic off-flavors (POF negative), ensuring a clean and desirable taste.

When using WildBrew Philly Sour™ yeast to brew traditional styles, it is recommended to maintain a temperature range of 20 – 30°C (68 – 86°F) for optimal fermentation. This range helps to achieve the desired flavor profile and characteristics.

Additionally, the typical pH range achieved with this yeast is 3.2-3.5, contributing to the sourness of the final product. The titratable acidity, measured as lactic acid, typically falls within the range of 0.1 – 0.4%.

Philly Sour yeast offers a sour and stone fruit flavor, prominently featuring peach notes. Its POF-negative quality ensures a clean taste, while the recommended temperature range, pH, and acidity levels help achieve the desired characteristics in the final brew.


Philly Sour yeast is a remarkable strain that offers brewers the opportunity to create sour beers with ease. Its ability to produce sourness in just 7-10 days at a temperature range of 25°C makes it a convenient choice for those looking to experiment with sour beer styles.

The acidity produced by Philly Sour is described as smooth, elegant, and subtle, resulting in a highly balanced brew with delightful flavor notes of red apple, peach, and honeydew melon. This unique yeast strain not only adds sourness but also contributes to the overall complexity and character of the beer.

Furthermore, Philly Sour yeast exhibits a POF negative trait, ensuring that the resulting brew will not have any off-flavors associated with phenols. This makes it an excellent choice for brewers aiming for a clean and enjoyable sour beer experience.

Another advantage of using Philly Sour yeast is the relatively short fermentation time of 10 days, allowing brewers to produce sour beers in a more time-efficient manner compared to traditional methods. Additionally, depending on the wort composition, the yeast can consume a significant portion of the original gravity during the acidifying stage, resulting in lower target ABV and further enhancing the sourness of the beer.

Philly Sour yeast offers brewers a convenient and efficient way to produce sour beers with a pH range of 3.2-3.5, delivering a sour and stone fruit flavor profile that is sure to impress both enthusiasts and novices alike. Its versatility and unique characteristics make it a valuable addition to any brewer's repertoire.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.