Good evening, Long story short, i am trying to come up with a fake kriek (read: sour cherry sour) recipe, using the minuscule brewing knowledge i possess, and some help from more knowledgeable people would be greatly appreciated. My two main questions are: the general usage of philly sour...

I am planning to try using Glucoamylase with Philly Sour. I plan to put glucoamylase in the mash as well as in the fermenter. What can I expect the pH effect to be? Will this increase the level of lactic acid significantly? Or only lower my final gravity? I have use Glucoamylase quite a few...