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i am not in a hurry but i want to try with the speed of philly sour to acidify and look for some complexity with brett. with another batch (safale be 134 saison with femme fatale evil twins dreg) have a good experience, 4 months on secundary and improve good flavors. thanks for all and will...

my idea is to do a relatively quick sour, but looking for more complexity that with philly sour is difficult to get. apart from that, here in argentina is not common to find fresh bottles of unpasteurized sour beers. i think that not fresh dregs will not be enough to ferment a 5 gallons batch...

tomorrow doing a red philly sour, based on the recipe posted from mike mad fermentationist. will use first philly sour and then some bottle dregs. some opinion about look for brett lacto pedio and more? or look just brett ? my question is because lacto and pedio from dregs will maybe increase...

wow, just what i am looking for. i did four batches of philly sour and i agree that is very quickly but not too complex. i will do a try with a red flanders grist (adapted to the malts that i found in argentina), fermented with philly sour, and then aged with some brett or bottle dreg and oak...

first use of philly sour. 5 gallons final batch. 1 packet 11,5gr 5 kilos pilsen 1 k wheat mash 90´ - 152 f - no hop OG 1049 OF 1012 final pH 2,91 pitched at 66, with very shy krausen , then raised to 67 and increase the activity. in 10 days of fermentation raised and finished at 77 . show...

I always add O2 before pitching, but i ask because I didn´t read any review about that point in lanchancea spp. specifically; but i suppose that is similar to other fermentations.

Hi. I am doing a berliner weisse style on weekend. Does anyone aerate the wort before pitching Philly sour? I have two 11.5 g packets... But reading the post maybe i Will try only with one.