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So to come back on that after I bottled: My final gravity was 1012, about 68% attenuation. Next batch I'll pitch colder (around 22-25°c or so instead of over 32°c), we'll see if I get a better attenuation. pH went up on the bucket where I added apricot (from 3.25 ro 3.35 at 90g / liter) and...

So I took a reading and at day 8 (after a couple days with no visible activity) I'm at 1015 (OG was 1038), about 60% attenuation which is low but not unheard of, and I'm guessing it still has a little way to go, even if not sure if it will reach target gravity. Planning on racking on fruits...

Thanks! After 48 hours it's still pretty active so definitely not dead, we'll see if any off-flavours are showing up. It was around 32°C for a few hours I think, and is steady around 23°C since the morning after. I'll probably check pH and gravity this week end.

I definitely have krausen on both fermenters, will probably do a pH check in a couple days or so.

Anyone has experience with tolerance to heat (pitching too hot) on Philly Sour? My brewing buddy thought it was lactobacillus and pitched at 90°F (32°c)... 10Gal batch split in 2, and 2 packs per 5Gal fermenter. One of the fermenter showed big activity after half an hour so pretty much no lag...

No objection other than that I don't have temp control at the moment (at least not in the high ranges, for classic fermentation temps I got a cellar that just hit the spot) and temperature were announce to drop today, which they did. But I'll probably wait that it rises again, I quoted L...

Again, thanks a lot, this is all very helpful. I bought a few packets a few days ago as well to play with fruits, pretty curious of the result, though I like a challenge and I feel like this is too easy for my liking. :D

Thanks for the insight! I got a pH meter and I use tap water (which is pretty good where I live, very soft with no particular taste, though I'm also researching possible adaptations for different recipes here for different results as well). I guessed only a Sacch strains wouldn't be enough, but...

Thanks you all! Brett would be the next step for me, I wanted to try that recipe first to get a shot at "controling" my acidity level and once I did that, start doing batches where I would add bretts a few days after. I'm still digging into how to proceed with them, and mixed fermentation (which...

Thanks! Yeah that is plan B, exactly as you describe it. What made me look for another option was the description of the Wyeast 3726, I wasn't sure which level I can reach with that, if that's a very faint tartness on the finish or something strong enough that I could amplify with acid malt to...

I'm looking to brew my first saison, which I'd like to have a light to mild acidity level, something in the range of a traditionnal german Gose (Ritterguts) or some of the Dunham or HF tart saisons (if that helps to give you a range), it has to be definitely noticeable but still easy drinking...