Yeah, I use mine from time to time. The key with the Anvil Foundry is that the bottom probe actually has an offset of about 5 degrees to ensure what it reads near the bottom will be compensated for based on the center of the vessel. This is to ensure correct mash temps, more than anything, but figured Kettle Sours were never planned for inside an Anvil Foundry and it might be a good thing to be aware of.
Very cool. I did a kettle sour once and it was a cool experience. The sours I've done since, I used Philly Sour yeast so it takes away the need for a 2-day brewday. Mmmm Azacca. Yep, I just brewed a Mango Kolsch, used mango fruit in it and azacca hops in whirlpool It really comes through good. Cheers!
Dude, this is my 2nd kettle sour and it was technically a train wreck. If you watch the next 3 videos in this series, you will probably stick to Philly Sours, plus you will learn what I learned the hard way. I'm going to release the next three videos on this tomorrow, Monday, and Tuesday. (I might not be able to respond to anyone on Mon and Tue as I'll be traveling for work, but will do my best when I get back.) I feel I recovered really well and learned a ton.
A Mango Kolsch sounds like the perfect beer as I just finished drinking a colab from two of my favorite local breweries which was a true farmhouse with that mild leathery saddle taste.
@@BitterRealityBrewingMy first sour went ok. I followed along with Woodshed Brewing's process. I used a carton of GoodBelly from the grocery store for the souring in the kettle overnight. That got me down to 3.4 ph. I think had a normal brew day the next day and used Juggernaut kveik yeast I think. It turned out to be a great beer. I will be doing that recipe again but this time with Philly Sour because the last 2 sours I did were with Philly Sour and it's just a time saver.
I use a temp gun for work. Best thing to do is scan in different sections. The different sections will give you different readouts.
Yeah, I use mine from time to time. The key with the Anvil Foundry is that the bottom probe actually has an offset of about 5 degrees to ensure what it reads near the bottom will be compensated for based on the center of the vessel. This is to ensure correct mash temps, more than anything, but figured Kettle Sours were never planned for inside an Anvil Foundry and it might be a good thing to be aware of.
Thanks for sharing. I haven’t done a kettle sour yet. Think I’ll have to brew one. Cheers.
My first one came out amazing. This one will be a train wreck that I found a way to both salvage and even enhance it.
Very cool. I did a kettle sour once and it was a cool experience. The sours I've done since, I used Philly Sour yeast so it takes away the need for a 2-day brewday. Mmmm Azacca. Yep, I just brewed a Mango Kolsch, used mango fruit in it and azacca hops in whirlpool It really comes through good. Cheers!
Dude, this is my 2nd kettle sour and it was technically a train wreck. If you watch the next 3 videos in this series, you will probably stick to Philly Sours, plus you will learn what I learned the hard way. I'm going to release the next three videos on this tomorrow, Monday, and Tuesday. (I might not be able to respond to anyone on Mon and Tue as I'll be traveling for work, but will do my best when I get back.) I feel I recovered really well and learned a ton.
A Mango Kolsch sounds like the perfect beer as I just finished drinking a colab from two of my favorite local breweries which was a true farmhouse with that mild leathery saddle taste.
@@BitterRealityBrewingMy first sour went ok. I followed along with Woodshed Brewing's process. I used a carton of GoodBelly from the grocery store for the souring in the kettle overnight. That got me down to 3.4 ph. I think had a normal brew day the next day and used Juggernaut kveik yeast I think. It turned out to be a great beer. I will be doing that recipe again but this time with Philly Sour because the last 2 sours I did were with Philly Sour and it's just a time saver.
@@BitterRealityBrewingThe Mango Kolsch is freakin delicious and such a clean crisp beer. I recommend making one. It'll be great for the warmer months.