I've got two Philly Sour batches done, and it's actually an amazing yeast for making quick, soured, clean beer. Both batches were household hits and the kegs drained quickly. The souring is very effective--my last batch got down to 3.13 pH. However, it is not as 'complex' a souring as a Lambic or Flanders Red (although both did seem to 'improve' over time). So, trying to evolve on the Philly Sour results, I was thinking of combining it with a secondary Brett, like Omega's All The Bretts offering.
Done before? Any recommendations? While I do not imagine that the souring will be as complex as a true, year-long fermented funky beer, will it get kind of close? Do you think it will remotely taste like a true Flanders Red?
Done before? Any recommendations? While I do not imagine that the souring will be as complex as a true, year-long fermented funky beer, will it get kind of close? Do you think it will remotely taste like a true Flanders Red?