[Marcellus]

Originally Posted by KCUnited

I used WildBrew Philly Sour yeast. Check it out if you haven't already. Sours like a lacto strain but is low enough in bacteria that there's no need for separate equipment or contamination risk.

https://www.lallemandbrewing.com/wp-...ENG_8.5x11.pdf

Thanks man I will absolutely give that a run. I'm about to brew a fairly small Saison (4ish %) with Brett in secondary. My schedule is all messed up so Im brewing shit way out of order. Need to get on some big stuff but that may have to wait until next year.


BTW if you are interested in some BDCS let me know we can do a beer trade.