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It’s suggested to use two pkgs of philly sour, just wondering who’s used it and if they used 1 or 2 pkgs

I’ve used it, but only bought the one pack and found after the fact about the pitch rate.

I had no issues with attenuation and acidity was good. I did some research and the yeast needs a decent amount of glucose to help with acid production. I had about 5% dextrose in my recipe.

Here is a good presentation I watched from Lallemand with more details on the yeast: https://m.youtube.com/watch?v=VBtHKe0Sw_A


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Yeah, I watched that too, that’s where I found out about pitch rate...found it odd they suggested such a high pitch rate..will give one pkg ago.
Thx