13,586
edits
Changes
update to Philly Sour
| 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 at least 10 generations, and probably re-pitched indefinitely if the correct cell count is pitched. Cell counts should be performed in order to verify that the correct pitching rate of ~0.5-1 million/ml (use this same pitching rate for different gravities of wort) is maintained since pitching under or over this amount produces less pH drop. This culture works better when the wort is well oxygenated and highly fermentable. See this [httpshttp://www.facebooksuigenerisbrewing.com/groupsindex.php/MilkTheFunk2021/permalink02/416772205992264312/?comment_id=4170258553002327 MTF comment and subthread diving-deep-in-to-philly-sour blog article 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% ||