DuncB
Well-Known Member
You will get pH drop with the ferment so let it finish.
Adding acid later is possible.
Adding acid later is possible.
Any Lallemand Philly Sour feedback or experience to share?
- Thread starter stealthfixr
- Start date
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Using Philly Sour for the first time in a tart Brett saison.
Grist was Lager/Wheat Malt/Rye Malt. I was going to add some dextrose but as I didn't want the PH to drop too far decided against this.
Wort OG was 1.046 and ph was 5.4, after 3 days SG was 1.024 and ph was at 3.6.
Aroma was quite delicious, mango and lychee esters. 3.6 was sour enough for my purposes and gave a nice pringly sensation on the tongue.
Have now racked and added WHC Farmhouse Vibes (likely repackaged Belle Saison) and 5l gewurztraminer juice.
First impressions are positive.
Grist was Lager/Wheat Malt/Rye Malt. I was going to add some dextrose but as I didn't want the PH to drop too far decided against this.
Wort OG was 1.046 and ph was 5.4, after 3 days SG was 1.024 and ph was at 3.6.
Aroma was quite delicious, mango and lychee esters. 3.6 was sour enough for my purposes and gave a nice pringly sensation on the tongue.
Have now racked and added WHC Farmhouse Vibes (likely repackaged Belle Saison) and 5l gewurztraminer juice.
First impressions are positive.
