Philly sour
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- Name: Ken McCulloch
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Philly sour
It’s suggested to use two pkgs of philly sour, just wondering who’s used it and if they used 1 or 2 pkgs
- wcturnedec
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Re: Philly sour
I’ve used it, but only bought the one pack and found after the fact about the pitch rate.
I had no issues with attenuation and acidity was good. I did some research and the yeast needs a decent amount of glucose to help with acid production. I had about 5% dextrose in my recipe.
Here is a good presentation I watched from Lallemand with more details on the yeast: https://m.youtube.com/watch?v=VBtHKe0Sw_A
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I had no issues with attenuation and acidity was good. I did some research and the yeast needs a decent amount of glucose to help with acid production. I had about 5% dextrose in my recipe.
Here is a good presentation I watched from Lallemand with more details on the yeast: https://m.youtube.com/watch?v=VBtHKe0Sw_A
Sent from my iPhone using Tapatalk
On tap: APA, Dubbel, Dark Mild
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Fermenting: Brett Saison 2022, Schwarzbier, APA, Sour Brown,
Coming up: American Wheat (Fruited), Vienna Lager, Dortmunder
Bottled: Brett Saison 2020, Brett Saison 2021, Baltic Porter
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- Verified User
- Posts: 267
- Joined: Tue May 28, 2013 1:47 pm
- Name: Ken McCulloch
- Location: Williamswood, N.S
Re: Philly sour
Yeah, I watched that too, that’s where I found out about pitch rate...found it odd they suggested such a high pitch rate..will give one pkg ago.
Thx
Thx
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