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Has anyone used philly sour yet?
I have been thinking about making a sour with all of the tons of rhubarb I have in my freezer.
Two years a friend and I made a reasonably decent rhubarb beer with hop profile (combination) similar to barbe rouge - but it wasn't a sour.
- Beer Superstar
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- Location: Toronto
I've used the Philly Sour once so far. I brew 2.5 gallon batches and went with the recommendation on the packet scaling back as per my usual to half a packet. I later read significantly later after pitching that many people double up instead to achieve better results. So I added in the other half packet after fermentation was largely done. I understand that the souring happens first then fermentation so I don't know if adding in the rest of the yeast didn't yield good results. I made a cherry sour and the souring was a bit lacking. I have another packet and plan to pitch the whole thing at the start next time.
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