Has anyone had any experience with this strain?
One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.
Have you read Sui Generis’ write up?
I had not. …but it was a quick read. I found it interesting that the conclusion is that Philly Sour produced a pleasant slight tartness while Sourvisiae produced a near undrinkable sourness. This is unsettling.
I am not a huge sour beer fan. It sounds like the two sour beers I need to brew will be better off using Philly Sour. My concern is the bad press I’ve seen/heard with Philly Sour. I could go with a kettle sour but the unpredictability and increased effort with a kettle sour process make this a turn off. Not to mention contamination.
One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.
the thought of introducing a hop tolerant, acid producing organism into my brewery does give me some concern
S. cerevisiae will handily out compete L. thermotolerans (PhillySour) in wort. It should pose essentially zero contamination risk.
I’ve gotten a distinct grapefruit note every time I’ve used PhillySour. Which is fine (or even helpful) if that works for your recipe. If not 
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He has a head-to-head comparison, too.
Have you considered co-pitching another sacc strain with sourvisiae? I believe that has become the typical process to moderate acidity with this strain.
I have considered co-pitching an Ale strain. That seems fairly unpredictable as well but it could be the way to go.
I have several batches between now and then to study the problem. I like the luxury of time to investigate and develop a course of action.
Until then I am all ears.
Thx. I just read it and again Philly Sour is getting bad press with a soap-like off flavor. A cpl of brewers in my club also described an off putting flavor that is concerning.
One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.
Kind of late to this thread. I used sourvisiae last year, along with US-05 (at the suggestion by a fellow club member/pro brewer) in a Catharina Sour with pink guava . While sourvisiae did get it pretty tart, I think it was like 3.3 pH, I did bring it back up closer to 3.6 with baking soda. Anyway, the beer came out fantastic and scored very highly in comps, so I would happy use sourvisiae again, as long as it’s co-pitched.