- Jun 26, 2019
- Reaction score
This is a totally unguided experiment from a relatively new BIAB brewer, so take it for what it is. I bear no responsibility for the success or failure of mine, yours, or anyone else's brew!Lots of questions here. I'm really anxious to hear how it works out for you.
Ok, now that I've absolved myself:
I had read in a reddit thread that if I pitch the Philly and the US-05 together, the US-05 will definitely out-compete the Philly, and it won't sour. Philly apparently sours first, then slowly starts to work on the sugars. I'm going to monitor it closely to see when it's really close to finishing before pitching the US-05. Apparently, the "sour" part of the yeast goes after simple sugars first (like the candi syrup) and the rest goes after the more complex ones.
I hadn't considered another yeast - I've been liking US-05 for the German ales lately, as it clears up pretty nicely after a quick cold crash. I think it pairs well with the Hellertauer and Mosaic I'm sprinkling in.
Based on @Beenym88 advice, I might wait until the US-05 is finished to pitch the blood orange, then wait another week before racking.
I don't have my numbers in front of me, but based on the size of the grain bill, the added candi, and the finishing puree, I suspect his one is going to finish with a relatively high ABV for the style. The idea is, if I don't like the sour (I probably won't), it will at least get me drunk enough fast so I don't mind the taste.
I'll definitely keep everyone posted. There seems to be a lot of unanswered questions about this new yeast. I don't mind being the guinea pig.