Philly Sour Yeast and Scaling up/down?

[ClownPrince]

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?

 

[JockyBrewer]

You'd increase/decrease the number of packs in line with batch size so you're pitching at around 0.5-1.0g per litre. Higher gravity wort (>1.060) might require 1.0-1.5g per litre.

 

[Rwilts]

I used one packet with a 20L batch and it was sour enough for me,,

 

[ClownPrince]

I used one packet with a 20L batch and it was sour enough for me,,

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?

 

[Rwilts]

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?

I would use two in those circumstances, on the assumption that it would be the same level of sour

 

[JockyBrewer]

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?

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.