Philly Sour
メーカー
Lallemand
菌株
Philly Sour
種類
Hybrid
発酵度
74-78%
凝集性
High
温度
20-26°C (68-79°F)
概要
Philly Sour (Lachancea thermotolerans) is a groundbreaking non-Saccharomyces yeast that produces lactic acid during fermentation, eliminating the need for kettle souring or Lactobacillus. It creates a clean, moderate tartness ideal for Berliner Weisse, Gose, and sour IPAs in a single-pitch fermentation.