Using Philly Sour for the first time in a tart Brett saison.
Grist was Lager/Wheat Malt/Rye Malt. I was going to add some dextrose but as I didn't want the PH to drop too far decided against this.
Wort OG was 1.046 and ph was 5.4, after 3 days SG was 1.024 and ph was at 3.6.
Aroma was quite delicious, mango and lychee esters. 3.6 was sour enough for my purposes and gave a nice pringly sensation on the tongue.
Have now racked and added WHC Farmhouse Vibes (likely repackaged Belle Saison) and 5l gewurztraminer juice.
First impressions are positive.