Recipe Critique: Sour Ginger Peach with Sourvisae

[kadozen]

A while back I bought a pack of Sourvisae because I was intrigued with safer sours. I decided to try it with something akin to a Berliner recipe and wanted feed back on co-pitching the Sourvisae with Voss or another quick yeast.

The recipe itself is simple enough:
50/50 Pilsner and Wheat malt for an OG of 1.032
7 IBU of Magnum
and lastly, 5.2 oz of chopped or grated ginger in the last 10 minutes of the boil for this go around. Might bump that up at a later iteration.

Peach flavor at kegging.

Now the part I'm more confused by. The guys at my LHBS had a Raspberry Sourvisae that they had to dilute due to it being overwhelmingly sour. After talking to them about it, they said a good course of action would probably co-pitch with something like Voss to help mitigate the sourness from being too much.

And that's where I'm at with it. Has anyone done anything like this? I have half a pack of Philly Sour I could use in place of the Sourvisae, but from what I've read, Philly needs some simple sugar during it's Lacto phase and could come out otherwise underwhelming without it.

 

[AlexKay]

I've used Sourvisiae straight a few times and the pH is always below 3. I've copitched with Lallemand Wit (1:3 Sourvisiae:Wit), Abbaye (1:3), and Nottingham (1:2). The Nottingham copitch came in at 3.3, while the other two were still ~3. It's hard to say about Voss given how assertive it is; I'd probably try 1:2 if I wanted it quite sour, and 1:5 if I wanted less.