I am looking to brew my first sour soon and am going to use Philly Sour yeast for the simplicity of a one step sour/fermentation but I have a few questions and am hoping to find answers from people that have used this strain before. Bear with me if some of these are dumb questions. 1) Does this strain also contain bacteria for lactic acid production or does it do it by other means? 2) Do I need a separate set of equipment dedicated to sours using this yeast or will proper sanitation with Starsan allow me to use my equipment for both traditional and sour beers? I use all PET equipment for fermentation and bottling bucket. 3) Since I still bottle condition, do I need to add another yeast before bottling? It says on the Lallemand site it is not good for bottle conditioning. If yes, would I pitch this after Philly Sour has finished or at peak fermentation? Would US-05 be a good choice? 4) I am looking to flavor with a fruit puree, so do I add this at the same time as pitching the Philly Sour, midway through primary fermentation, or as a secondary fermentation addition? Any other input/info for a simple sour would be very helpful. Thanks in advance.