Anyone ever used WLP500 (Trappist Ale) yeast as the main fermentation yeast after souring wort with Lacto? (Think Berliner Weisse level souring.) My main concern/question is will the WLP500 perform okay at the post-souring low wort pH? I've done this a few times with WLP001 with no issues.
It should work in theory. Yeast can survive in pH below 3 they just may or may not be very active. If it worked for WLP001 it should work for WLP500.
I haven't used that strain but it's quite alcohol tolerant and a mid-low floculator so I would just assume it will do well. If it stalls on ya just add Brett.
Never done it myself, but I've fermented with lacto and 550 pitched at the same time with no problem.
I made a 3 gallon batch of Berliner Weiss and split it into 3 separate gallons. One got WLP500, one got WY3068, and the third got US-05. The 3068 fermented the quickest, followed by the 500 and then the 05. All 3 got down to 1.006 after 1 week. I added Brett and frozen raspberries to the 500, and the 05 and just Brett to the 3068. pH was down to 3.4 when I added the different yeasts and fermentation started on all 3 within 12 hours at 65 degrees. The US-05 batch also got cut with 50% Kombucha!
