alefric LeHendz
Well-Known Member
- Joined
- May 8, 2020
- Messages
- 170
- Reaction score
- 138
Hi All, just wondering if anyone else had this experience using the Philly Sour yeast. It was very slow to start, however over the first weekend it was fermenting there developed a krausen ring mark ( I was away so missed the foam), now two weeks into fermentation it has picked up activity and developed a full on new krausen. I know that this is known to work in two phases (LA & alcohol), but was wondering if this time period is typical?
