13,591
edits
Changes
updated information on repitching Phill Sour
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| Lallemand Wine || WildBrew™ Philly Sour || ''Lachancea thermotolerans'' || || || || ''Lachancea'' selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148) <ref>[https://www.lallemandbrewing.com/en/united-states/product-details/wildbrew-philly-sour/ WildBrew™ PHILLY SOUR. Lallemand website. Retrieved 07/05/2020.]</ref>. See also [https://www.youtube.com/watch?v=g5OTdRKnNvo this presentation by Dr. Farber] and [https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/ this MTF thread] discussing the patent. See also these [https://www.facebook.com/groups/MilkTheFunk/permalink/3865209566840562/ MTF threads] of note on using this product.
Independent research by Dr. Bryan Heit contradicts some of the manufacturer's information regarding re-pitching. Dr. Heit's data suggest that as long as Philly Sour is re-pitched quickly (the death rate was ~1%/day), it can be re-pitched up to 5 generations. Cell counts should be performed in order to verify that the correct pitching rate of ~0.5-1 million/ml is maintained since pitching under or over this amount produces less pH drop. See this [https://www.facebook.com/groups/MilkTheFunk/permalink/4167722059922643/?comment_id=4170258553002327 MTF comment and subthread by Dr. Bryan Heit] for more information.
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| [[Mainiacal Yeast]] || Phenolic Funk Warrior || Pichia m, Pichia a, POF+ Saccharomyces cerevisiae x2. || 75-85% ||