Philly sour

Have you tasted it?

I've been using it almost exclusively as a base sour for additions this past year and I love it. All the benifit of souring without the risk and pains in kettle souring. It's recommended that you pitch it as you would any yeast and not inclusive to another strain of yeast. My guess is your primary fermentation may have taken all the sugars required and the Philly never got a foot hold and somewhere in the process you also ended up with a lacto infection. This strain (Lachancea) is rather weak and is out competed by other strains like Sacch very easily. Have a taste, check gravity reading, then if you can, bottle one or two sample bottles in PET and give it a week, crack it open, and if it gushes and tastes like garbage then dump the batch. If it tastes like that now, it's not going to get any better.

FYI, some findings I've had with the strain.

-If you pressure ferment PS it comes out as a very nice clean saison and works well with cherries.

-If you do a regular ferment, boil 2 cups of water and dilute 100-200g of glucose and add it to you wort to bring the souring higher. Works a treat.

/r/Homebrewing Thread