The beauty of philly sour yeast is that there is no bacteria souring your beer. There isnt anything other than yeast in that packet. The yeast creates lactic acid during the first few days then switches to ethanol production after that. No worrying about infecting your gear !
I’m fairly new to brewing and have been binging all the big brewing channels and yet this small channel with almost no subs is the best one yet. Not dumbing things down but still explaining all the stuff that the “non-noob” would already know. Pleeeeease keep doing this ❤
Cheers dude!! Glad you’re getting value out of it! Makes all of this so worth it for us ❤️ and if you ever have topic suggestions or questions feel free to drop a comment!
Just came across your UA-cam channel and you do an excellent job in explaining the brewing process. Great to see you using the baby Brewzilla system which I have as well. Have seen a lot of UA-cam brewers start off with it then shortly upgrade to $2000+ systems that many home brewers just can’t afford. Question on the raspberries in your fermenter. Did the seeds drop to bottom during fermentation or did they float to top? Will be watching all your content in the future. Cheers🍻
Cheers dude glad you’re loving the channel! Makes all of it worth it for us. Yeah after 2/3 days all the raspberry product dropped down to the bottom. It does also help to use a filter to prevent sediment clogging up your dip tube in your keg. We use the online bouncer. But a good cold crash will also help everything drop out of suspension
Done a couple of kettle sours and it's really easy, just takes a couple of days and u can choose how sour you want it rather than just relying on what the Philly sour yeast will make it before it starts fermenting. Love the video guys!
Hi again guys, I'm going to be brewing this beer in a few days. My brew shop doesn't have the huell melon hops available. Do you have any other suggestions?
What do you have available to you? Generally I would reccomend using a German hop but hey you use what you have right. I’d say something moderate in alpha acid and with a fruity punch, somewhere around 8%-ish alpha acid. But don’t be too stressed about the hops on this one the souring of the yeast and the raspberry’s are the true star of the show
I tried pitching raspberry this way once. Just thawed it from frozen, blended and straight into wort from the beginning of fermentation. But it infected the beer. I think i will pasterurize the berries before pitching it next time. Do you think heating it to 80C effect the fruit flavor?
80c shouldn’t really change the flavour too much, but I am surprised it infected your batch, fresh fruit is used in sours quite regularly, are you sure it wasn’t other factors that infected it?
@@flyingwombattv My best theory is that it was infected from the start of primary. I previously also only pitched from frozen after 10 days of fermentation and it went perfectly fine. possible that the bacteria had something to grow on from the start since I had not pasteurized them. from now on it will be both freezing and pasteurizing on me😅
Awesome as always. Is there any issues getting rice hulls from a pet food supplier? would it all be "food safe" or does it not matter given you're boiling the guts out of it? also, I have heard people mentioning deactivating proteins when sparging but I have never had anyone say what this actually does. I sparge with water that is too cold because I am really lazy but I would love to know if it's worth it to warm up my sparge... I'm always concerned about overly activated proteins haha
Yeah always aim for food safe rice hulls, but to an extent it doesn’t matter too much, we are home brewing after all, not like we need to pass a bunch of regulations to sell to people, and for the most part rice hulls are pretty clean and yeah we boil the crap out of it so generally it should be fine As for the denaturing, yeah it absolutely does, sparging with water around 78 degrees Celsius is done for 3 reasons 1- denatures enzyme activity to stop breaking down sugars so that our beer still has body 2- hotter water tends to flow through grains a little easier than colder, so helps with extraction 3- seeing as next step is boiling, you speed up your brewday a bit by not cooling down your wort before you boil by using hot over cold water
@@flyingwombattv that's awesome info thank you so much, the denaturing piece was the part I was missing for sure. I hadn't thought the delay to the boil would make much difference but I hadn't figured on those bloody enzymes having all that extra time. It's really hard to find these chemical level insights. I know there's things we "should" do but it's hard to separate what actually "needs" to be done without that info, you guys are doing god's work!
Awesome video I love fruit sours!! I’ve been brewing for a few months now and so far I’ve only brewed ciders and wines no beer yet. Do you think the philly sour yeast would work well in a plain cider or do you think the sour would overwhelm it since there’s nothing to balance out the sour like the wheat in your beer
Hmmm good question, generally I do like acidity and a slight sourness in ciders, and the Philly yeast wasn’t overpoweringly acidic so it could work nicely, my advice would be give it a crack and let me know how it turns out! I would reccomending adding some campden and sorbate to stop fermentation near the end so you still have some u fermented sugar sweetness to complement the sourness
@@TACTICALwaffle2 I have to add this here partly because I am really interested to know if/when it's attempted but also to let you know I think a sour raspberry or cherry cider using a Philly yeast could be insane,
The beauty of philly sour yeast is that there is no bacteria souring your beer. There isnt anything other than yeast in that packet. The yeast creates lactic acid during the first few days then switches to ethanol production after that. No worrying about infecting your gear !
Yup the stuff worked like an absolute treat!
@@flyingwombattv it has a lot of levers to pull to get different results with ph. Ill be tossing it into some wort on my next berliner weisse batch
Just subbed, good to see a Aussie brewer on UA-cam. Nice job
Cheers mate appreciate the support! 🍺
I’m fairly new to brewing and have been binging all the big brewing channels and yet this small channel with almost no subs is the best one yet. Not dumbing things down but still explaining all the stuff that the “non-noob” would already know. Pleeeeease keep doing this ❤
Cheers dude!! Glad you’re getting value out of it! Makes all of this so worth it for us ❤️ and if you ever have topic suggestions or questions feel free to drop a comment!
Just came across your UA-cam channel and you do an excellent job in explaining the brewing process. Great to see you using the baby Brewzilla system which I have as well. Have seen a lot of UA-cam brewers start off with it then shortly upgrade to $2000+ systems that many home brewers just can’t afford. Question on the raspberries in your fermenter. Did the seeds drop to bottom during fermentation or did they float to top? Will be watching all your content in the future. Cheers🍻
Cheers dude glad you’re loving the channel! Makes all of it worth it for us. Yeah after 2/3 days all the raspberry product dropped down to the bottom. It does also help to use a filter to prevent sediment clogging up your dip tube in your keg. We use the online bouncer. But a good cold crash will also help everything drop out of suspension
Pretty much the same brew I was looking at doing for my first sour- keen to see how it works out. Great vid guys,
Absolutely worth giving it a crack mate! The results of this brew surprised me more than anything I brewed in the last year! Well worth it
Done a couple of kettle sours and it's really easy, just takes a couple of days and u can choose how sour you want it rather than just relying on what the Philly sour yeast will make it before it starts fermenting. Love the video guys!
Cheers mate! Yeah that’s definitely going to be the next sour for us, I think you’ll have much more control over the end product with a kettle sour
I wanna see the step between beer finishing to before drinking. The racking, Kegging etc:)
Yeah for sure man! We are going to do a vid on exactly that very soon!
Hi again guys, I'm going to be brewing this beer in a few days. My brew shop doesn't have the huell melon hops available. Do you have any other suggestions?
What do you have available to you? Generally I would reccomend using a German hop but hey you use what you have right. I’d say something moderate in alpha acid and with a fruity punch, somewhere around 8%-ish alpha acid. But don’t be too stressed about the hops on this one the souring of the yeast and the raspberry’s are the true star of the show
I tried pitching raspberry this way once. Just thawed it from frozen, blended and straight into wort from the beginning of fermentation. But it infected the beer. I think i will pasterurize the berries before pitching it next time. Do you think heating it to 80C effect the fruit flavor?
80c shouldn’t really change the flavour too much, but I am surprised it infected your batch, fresh fruit is used in sours quite regularly, are you sure it wasn’t other factors that infected it?
@@flyingwombattv My best theory is that it was infected from the start of primary. I previously also only pitched from frozen after 10 days of fermentation and it went perfectly fine. possible that the bacteria had something to grow on from the start since I had not pasteurized them. from now on it will be both freezing and pasteurizing on me😅
Awesome as always. Is there any issues getting rice hulls from a pet food supplier? would it all be "food safe" or does it not matter given you're boiling the guts out of it? also, I have heard people mentioning deactivating proteins when sparging but I have never had anyone say what this actually does. I sparge with water that is too cold because I am really lazy but I would love to know if it's worth it to warm up my sparge... I'm always concerned about overly activated proteins haha
Yeah always aim for food safe rice hulls, but to an extent it doesn’t matter too much, we are home brewing after all, not like we need to pass a bunch of regulations to sell to people, and for the most part rice hulls are pretty clean and yeah we boil the crap out of it so generally it should be fine
As for the denaturing, yeah it absolutely does, sparging with water around 78 degrees Celsius is done for 3 reasons
1- denatures enzyme activity to stop breaking down sugars so that our beer still has body
2- hotter water tends to flow through grains a little easier than colder, so helps with extraction
3- seeing as next step is boiling, you speed up your brewday a bit by not cooling down your wort before you boil by using hot over cold water
@@flyingwombattv that's awesome info thank you so much, the denaturing piece was the part I was missing for sure. I hadn't thought the delay to the boil would make much difference but I hadn't figured on those bloody enzymes having all that extra time. It's really hard to find these chemical level insights. I know there's things we "should" do but it's hard to separate what actually "needs" to be done without that info, you guys are doing god's work!
Awesome video I love fruit sours!! I’ve been brewing for a few months now and so far I’ve only brewed ciders and wines no beer yet. Do you think the philly sour yeast would work well in a plain cider or do you think the sour would overwhelm it since there’s nothing to balance out the sour like the wheat in your beer
Hmmm good question, generally I do like acidity and a slight sourness in ciders, and the Philly yeast wasn’t overpoweringly acidic so it could work nicely, my advice would be give it a crack and let me know how it turns out!
I would reccomending adding some campden and sorbate to stop fermentation near the end so you still have some u fermented sugar sweetness to complement the sourness
@@flyingwombattv thanks for the tip! I’ll definitely try making the sour cider and let you know how it turns out
@@TACTICALwaffle2 I have to add this here partly because I am really interested to know if/when it's attempted but also to let you know I think a sour raspberry or cherry cider using a Philly yeast could be insane,
Entertaining but very inaccurate. There is ZERO risk of contamination with Philly Sour. It's just yeast No lacto at all.
Yep something we learned later, was my understanding that it was a culture of yeast and lacto, but apparently not. Super cool strain of yeast!