The Bar Towel

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.

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.