As an experienced sommelier and brewer, I can provide you with a detailed answer to your question about fermenting Philly Sour with lactose.
Philly Sour is a unique yeast strain that produces both lactic acid and alcohol during fermentation, giving the beer a sour and tart flavor profile. Unlike traditional sour beers that rely on Lactobacillus bacteria to produce lactic acid, Philly Sour is a yeast strain that can do it all on its own.
Lactose, also known as milk sugar, is a non-fermentable sugar that adds sweetness and body to beer. It is commonly used in milk stouts and other styles where a touch of sweetness is desired. However, since lactose is not fermentable by most yeast strains, it remains in the finished beer, adding residual sweetness.
When it comes to fermenting Philly Sour with lactose, there is good news. Since Philly Sour is a yeast strain and not a bacteria like Lactobacillus, it will not consume lactose during fermentation. This means that you can indeed add lactose to your wort when brewing a Philly Sour beer, and the yeast will not consume it.
The addition of lactose can help balance the acidity and tartness of the Philly Sour beer. The sweetness from lactose can provide a pleasant counterpoint to the sour notes, resulting in a more balanced and well-rounded flavor profile.
In my personal experience, I have brewed a Philly Sour beer with lactose and found that it added a nice touch of sweetness to the final product. The lactose helped to mellow out the acidity and create a more approachable and enjoyable beer for those who may not be accustomed to intense sour flavors.
If you decide to use lactose in your Philly Sour brew, it is important to consider the amount you add. Too much lactose can make the beer overly sweet and cloying, while too little may not have a noticeable impact on the flavor. It is recommended to start with a conservative amount and adjust to taste in subsequent batches.
To summarize, you can ferment Philly Sour with lactose. Since Philly Sour is a yeast strain and not Lactobacillus, it will not consume lactose during fermentation. Adding lactose can provide a pleasant sweetness and balance to the sour flavors in the beer. Experiment with different amounts to find the right level of sweetness that suits your taste preferences. Cheers to your brewing adventures!