This is a kettle sour beer so add the philly sour yeast after chill, purge the o2 using c02 and cover as best you can using saran wrap or any available means. Add an airlock with sanitizer to keep pressure down. after 12 hours check the PH level of the wort I want a Ph anywhere between 3.2-3.8, the lower it goes the sourer it gets, ideally I want 3.4 for this recipe. once ph is reached bring back to a boil to kill off the Philly sour yeast for 20 minutes, then chill, run off to your fermenter and add the verdant yeast.
Note- the 20 lbs of apples listed in the fermentable was 20lbs of fresh juiced apples not whole pieces. The juice is added in the last 20 minutes of the boil.
Note2- Hops are to be added in the second boil not the first!