Philly Sour Yeast and Scaling up/down?

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ClownPrince

ClownPrince

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Hi,

As pitch rate affects the sourness of the beer, does anyone know if I should be using more packets of this yeast for bigger batches (or less for smaller batches), or if I should be sticking to two packs regardless of if i'm doing 5, 20 or 100 litres?
 
Rwilts said:
I used one packet with a 20L batch and it was sour enough for me,,
Click to expand...
Everything i've seen about this yeast is 'the more you use the sourer the beer'. I used two in my one and only brew with it and it turned out bang on.
My query (using your example) is, if you did a 40l batch of the same beer would you use two packets for the same 'sourness' or one packet maybe alongside another yeast?
 
ClownPrince said:
Everything i've seen about this yeast is 'the more you use the sourer the beer'. I used two in my one and only brew with it and it turned out bang on.
My query (using your example) is, if you did a 40l batch of the same beer would you use two packets for the same 'sourness' or one packet maybe alongside another yeast?
Click to expand...
I would use two in those circumstances, on the assumption that it would be the same level of sour
 
ClownPrince said:
Everything i've seen about this yeast is 'the more you use the sourer the beer'. I used two in my one and only brew with it and it turned out bang on.
My query (using your example) is, if you did a 40l batch of the same beer would you use two packets for the same 'sourness' or one packet maybe alongside another yeast?
Click to expand...

I'm pretty sure that if you pitch too much you'll get less acid.

This blog's experiments found that you got the most acidity at a pitching rate of 0.5-1g million cells per ml of wort, which I believe equates to about 0.5-1.0g per litre of wort. The finish pH rose when pitching 1.5 million cells per ml or more:
https://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/

I'd always pitch the ideal amount of yeast, and instead adjust acidity using the mash and addition of simple sugar.
 

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