Glucoamylase with Lallymand Philly Sour?

[JustBrewIt]

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 times with good results in other beers. However, I have never used Philly Sour before.

Has anyone done this?

I am guessing it will probably increase the lactic acid because the philly sour likes simple sugars. But you never know if something else may be going on too.

 

[Nosybear]

Glucose of any kind with Philly Sour is going to give you a VERY sour beer! Just be aware of this before you use anything that will generate more glucose.

 

[JustBrewIt]

Glucose of any kind with Philly Sour is going to give you a VERY sour beer! Just be aware of this before you use anything that will generate more glucose.

That is 110% the whole idea of this little experiment. I would really like to get my hands on some Lallymand Sourvisiae but that is only available in 500g bricks and I'm not ready to spend $200 on this experiment. lol

 

[Nosybear]

That is 110% the whole idea of this little experiment. I would really like to get my hands on some Lallymand Sourvisiae but that is only available in 500g bricks and I'm not ready to spend $200 on this experiment. lol

Understood.... Try adding some dextrine (glucose) if you want to punch up the sourness. Adding glucose or strangely, yeast nutrient, is going to make the stuff produce Warheads, the candy, rather than beer....