I'm thinking of experimenting with the Philly Sour yeast from Lallemand. I was thinking it might be interesting to do an American Wheat recipe, and pitch something like Nottingham, Philly Sour and a Brett strain at the same time. I'm targeting a light, drinkable beer, with some acidity and some brett character, but not overwhelmingly so. Balanced, I guess.
1. Does this make any sense?
2. The Philly Yeast says it will ferment out in ten days at 75ish F - if I ferment it at 65 with the Nottingham, will it still work, just more slowly?
3. I should get some nice mild Brett character after a couple of weeks, yes? Not the funky character you get from long term Brett aging, but a nice mild leathery or barnyard character.
4. Any other advice or thoughts?
Thanks!
1. Does this make any sense?
2. The Philly Yeast says it will ferment out in ten days at 75ish F - if I ferment it at 65 with the Nottingham, will it still work, just more slowly?
3. I should get some nice mild Brett character after a couple of weeks, yes? Not the funky character you get from long term Brett aging, but a nice mild leathery or barnyard character.
4. Any other advice or thoughts?
Thanks!
