Lallemand Philly Sour - Do I need separate equipment?

[wasteofliam]

Hello all,

My question is simple, or so I thought. Do I need to have separate equipment to handle a sour in which I use only the Lallemand Philly Sour yeast? As I understood it after my research, it is only yeast and NOT bacteria, so there is no risk of 'infection' of my equipment. I threw this thought at a buddy with much more experience than I, and he disagreed.

So what's the final verdict? Can I use my normal fermenters, racking equipment, etc without increasing risk of contamination or souring of future batches?

 

[Elric]

They warn not to copitch it as it can easily be outcompeted by other yeasts, so I considered it safe enough to use my regular gear with it.

 

[1HW]

The webinar suggested that you treat it like any wild yeast strain. That said, it's a slow starter and, as @Elric says, it will be quickly outcompeted by whatever other yeast you might subsequently pitch.

 

[couchsending]

I did a batch with Philly sour in one of my SS chronicals then just did another batch of clean beer after with no noticeable issues so far. I did soak in incredibly hot PBW for a while between uses.

They advise to not even harvest and repitch cause it’s so easy to out compete??

Willing to bet you’d be fine.

An interesting yeast for sure.