I brew with Mr. Beer HMEs in their fermenter (don't laugh, you can get decent beer this way lol).
I recently brewed a comparison of their Sunshine Mango Sour recipe - one using their original recipe with Cooper's yeast and Lactic acid addition ( 0.5 oz/2 gal) and one using Philly Sour yeast instead of the Cooper's yeast and Lactic acid.
In comparing results, I tested acidity using litmus paper and there was not much difference, and little less than a Stiegl Grapefruit Radler. The litmus result though is not as well defined as a digital meter but you need less beer for it
. I may get a cheap digital meter and try again though.
The big difference was in sweetness of the beer (both had 4 oz Lactose) but the Philly Sour version fermented much dryer (attributed to its 80% vs low 70's attenuation), and with the same bottle sugars, conditioned to a bit more carbonation and apparently smaller bubbles.
The combined result was that it gave the feel of a sparkling wine on the tongue and a little more aroma in the glass. Both were nice drinks but definitely different. The recipe called for their Golden Ale HME (nominal 5.5% ABV) a packet of Wheat LME (I used 8 oz Wheat DME), 4 oz Lactose and a can of Jumex Mango Nectar. Next time I may put in more than 1 can.
I have also made this as in original recipe but using Belle Saison yeast and that was really good too.
Litmus 1 was Radler, 2 was Original Recipe, 3 was Philly Sour, 4 was 1 True Lemon sachet in 8 oz water.
The beer is the Philly Sour Mango beer after 3 weeks in bottle.
