Love your videos and have learned a few things. When using pectin enzyme in sours when do you add it besides fermentation? Usually add my fruit in secondary.
@@adammakesbeer thanks. Gonna try to add them towards the end of fermentation. Using my plums from the yard and some hibiscus. After watching your videos my techniques are on par with you. I'm moving in the right direction.
Would you make a Berliner Weisse with this yeast? Would you do anything to a typical Berliner Weisse recipe to favor this yeast? I have a package of Philly Sour, and Berliner was the first thing that came to mind - but I am not sure if anything needs to be done to get an appropriate outcome? Wish I could get your beer in Atlanta. Cheers!
@@adammakesbeer Of course! I got this yeast because it looks more approachable for beginners to soured ales and I love a good Berliner. Ultimately, I'd like to make something like two pitchers "Nordic jam" - it's close to the beer you made here. Please let me know when the Q&A will be broadcast.
Hi Adam, great content!! I have a question, how do some breweries fermented all the sugar out from the fruit and still able to leave with a beer tasted and looked like one that added fruit after the fermentation? How do they do it?
Good question. First of all, not everyone ferments their fruit out completely or at all. That why you see “keep this can cold” the the smoothie style beers. There are many different ways to slice it. There are pasteurized concentrates, tons and tons of real fruit, back sweetening, stacking it with extract, etc. then it becomes an issue of knocking out the yeast to a point where they cannot referment. Different options there. Centrifuge, really tight filtration, stabilizing the beverage, etc. I am sure there are more ways too. Not a complete answer but those are some of the ways. Most folks our size aren’t pasteurizing.
@@adammakesbeer Awesome! Thanks for the answer Adam! We have tried pasteurization, unfortunately it still didn't kill all the yeast, that's why I wonder if some breweries actually add sorbate to it, especially those that can their beer but never have exploding issue
Wait wait wait? Co-pitch with Philly sour? Lallemand doesn't recommend that at all because Philly is slow. You can ferment first high sugar wort with some low attenuation yeast (don't know Missing Linck yeast details) and then with Philly Sour and add fruits to help. Never tried it but I will try it thanks to you! Cheers!
I pitched Philly sour for the first several days of ferment. I added the Omega yeast later. I used the other yeast to participate in a festival build around the missing Linck strain. The Philly sour would take it all the way to terminal without the help. I would just run the Philly sour myself.
Awesome stuff! I really appreciate the visual breakdowns you give as well as the thought process behind your choices! Cheers!
I appreciate that!
Excellent video as always. Did you push the fruit through the racking arm? Looked that way...
Yup. Just personal preference. I don’t feel like rousing the yeast that has settled into the cone.
I am going to hitch up my rolling condo and drive over one of these days for a night of tasting
Awesome, thank you!
Hey , you are doing a great job i am following you for more knowledge for sure , keep it up , i appreciate your work hearty
Thank you so much!!!
What oyher yeasts would you recommend co pitching eith Philly?
Love your videos and have learned a few things. When using pectin enzyme in sours when do you add it besides fermentation? Usually add my fruit in secondary.
The enzyme I am using says to be added along with the purée, so that is what I do. I have never added it at any other place.
@@adammakesbeer thanks. Gonna try to add them towards the end of fermentation. Using my plums from the yard and some hibiscus. After watching your videos my techniques are on par with you. I'm moving in the right direction.
@@chuckimbrewing9309 Let me know how it comes out!
Would you make a Berliner Weisse with this yeast? Would you do anything to a typical Berliner Weisse recipe to favor this yeast? I have a package of Philly Sour, and Berliner was the first thing that came to mind - but I am not sure if anything needs to be done to get an appropriate outcome? Wish I could get your beer in Atlanta. Cheers!
Can I answer this question on my livestream q and a?
@@adammakesbeer Of course! I got this yeast because it looks more approachable for beginners to soured ales and I love a good Berliner. Ultimately, I'd like to make something like two pitchers "Nordic jam" - it's close to the beer you made here. Please let me know when the Q&A will be broadcast.
@@jcinsaniac The 14th at 8pm est.
Hi Adam, great content!! I have a question, how do some breweries fermented all the sugar out from the fruit and still able to leave with a beer tasted and looked like one that added fruit after the fermentation? How do they do it?
Good question. First of all, not everyone ferments their fruit out completely or at all. That why you see “keep this can cold” the the smoothie style beers. There are many different ways to slice it. There are pasteurized concentrates, tons and tons of real fruit, back sweetening, stacking it with extract, etc. then it becomes an issue of knocking out the yeast to a point where they cannot referment. Different options there. Centrifuge, really tight filtration, stabilizing the beverage, etc. I am sure there are more ways too. Not a complete answer but those are some of the ways. Most folks our size aren’t pasteurizing.
@@adammakesbeer Awesome! Thanks for the answer Adam! We have tried pasteurization, unfortunately it still didn't kill all the yeast, that's why I wonder if some breweries actually add sorbate to it, especially those that can their beer but never have exploding issue
@@kis1815 I am sure some do both. It’s a tricky thing packaging those beers with fermentable sugars still in them, that’s for sure!
Wait wait wait? Co-pitch with Philly sour? Lallemand doesn't recommend that at all because Philly is slow. You can ferment first high sugar wort with some low attenuation yeast (don't know Missing Linck yeast details) and then with Philly Sour and add fruits to help. Never tried it but I will try it thanks to you! Cheers!
I pitched Philly sour for the first several days of ferment. I added the Omega yeast later. I used the other yeast to participate in a festival build around the missing Linck strain. The Philly sour would take it all the way to terminal without the help. I would just run the Philly sour myself.