Used the Philly Sour yeast myself recently when brewing a Raspberry Sour. It came out unreal, and the other half loves it too! The production quality is top tier, I still can't believe you don't have a larger following yet. One of the best brewing channels out there. Keep it up Gnarly!
Always a good thing when your partner likes your homebrew! And thanks man! I’m stoked the channel is growing and I’m gonna keep doing my thing regardless 🤘🏼🍻 much more to come!
Love this yeast! I tried it in a fruited sour along with peach/apricot and it turned out great. If you want to up the sour level, add 1-8% dextrose near the end of the boil
Great video! This came at the perfect time for me. My wife has been patiently waiting for me to make her a sour! Seem like a easier starting point getting into making sours. Cheers! 🍻
It is! Just make sure to follow the recommended pitch rate (no starters), and make sure to have plenty of simple sugars (either via adjuncts, or mashing low). The souring potential is directly tied to both. It's a fun yeast.
Awesome! Yea this is a great place to start with sours. Simple sugars are definitely linked to the acid production but in my experience you don’t really have to think about it. Just brew like you normally would and chuck it in instead of brewers yeast. Most styles will work well but keep in mind it’s not a clean acidity (like you might want for a Berliner Weisse). It’s fruit forward by nature so I think it works best in that kind of application
Stoked to hear that! I have one more planned that’s similar to the Belgian pale I made a couple weeks ago but not an actual collab. It’ll happen though!
Great video, and I agree that Philly Sour is a good gateway to sours. I've only brewed with it once and while the resulting beer was delicious I probably won't use it again because it didn't get sour enough for what I was looking for (and I did overpitch as I've seen recommended). I brewed the same recipe after having done a kettle sour and I much preferred the kettle soured batch.
From what I understand overpitching may have been the problem. It has a sweet spot and they have a pitch rate calculator on their site. That said I think there will always be a place for quick souring. It’s a much cleaner tasting acid
oooo Idaho 7 is a hop I haven't played with enough. Makes me want to go on a smash beer brewing streak! Sour IPAs are not my thing but I might just give it a go after this. I always love watching your videos!
There are some fun techniques you can practice when making sours! And this yeast is a super fun place to start. I’ve used Idaho 7 a couple times but this application turned out the best. Something classic to bitter and then a big addition at WP! Always appreciate your support and encouragement 🤘🏼🍻
Philly Sour is a fun yeast. Apparently lactic acid production is closely tied to pitch rate, and availability of simple sugars. So either mash low, or add simple sugars to increase acidity. I mashed high on my first brew with it. So this beer is only lightly acidic, but it had a surprising amount of apparent attenuation (over 90%). OG of 1.027, FG of 1.002. Nice and light table beer, with a fat dose of Nelson Sauvin. Next time, I think I'll go with Cascade, but this is pretty tasty.
Yum! Yea I was reading about this link between the acid and simple sugars. I’m usually aiming for something around 3.4 PH and haven’t really had a problem getting there with this stuff. I’m more afraid of it going too low because you have limited control after you pitch. Temperature is another thing I’m curious about. Don’t wanna ruin anything but I have another one right behind this and I took it up quite a bit warmer. More to come!
@@HopsANDgnarly I ran mine a bit hot. Pitched at 73, and let free rise to 77 (it didn't rise significantly until the lactic acid phase ended). It handles it OK, but does seem to produce a bit of sulfur. The sulfur character seems to have dropped off after nearly a month of bottle conditioning (conditioned with CBC-1). I'm pretty sensitive to sulfur compounds, so YMMV. Even running it warm, I'm not noticing a huge amount of yeast esters. Maybe mango, but that could be attributed to Nelson too.
This beer looks fantastic! I'm totally gonna brew this up for my wifes 40th in December it'll be right down her street and we go a huge party planned. I just checked my freezer and I've got Idaho 7, Mosaic, and Comet so I'll make a few changes. Looking at the home brew store the only cryo they've got is citra. Ive never brewed with cryo before, so like how much cryo=non cryo ?? What temp did you ferment at? And how long after fermentation was this beer best? The grain bill is like a NEIPA which I normally drink super fresh, is it the same with a Philly sour? I really appreciate any extra tips, I'll let you know how it turned out.
Nice! The Idaho 7 is a great one to keep and mosaic/comet should work well. I’m not sure what the cryo to non cryo is technically but I’d keep the rate at one to one to really get the benefits. Fermented at 68 and it was tasting great right away. I’d be stoked to hear how yours come out!
I see you experimenting with Philly Sour. When you listen to the interviews with the people who found/isolated it. They always say that it reacts differently to wort and sugar. Like if you add simple sugars (fruit, honey, sugar, etc...) At a higher percent it pulls peach flavors out of the yeast. Any experiments there?
From what I understand simple sugars fuel the lactic acid production and when it reaches optimal acidity it transitions into ethanol production. I get the peach flavor no matter what from this stuff. But I’m always down for more experiments. I think a seltzer would help prove this point since it’s all simple sugars
Nice! I think I’m going to try it! I’m not a big sour guy but the way you described it sounds really good! I had a beermosa at Brewdog in Columbus Ohio it was amazing!
@@HopsANDgnarly Nice! we had dinner and stayed at the hotel then breakfast for my son‘s 30th birthday it was so cool! They have a beer fridge in the shower!! Keep up the great work! I enjoy you videos! I have 3 brews in my anvil 6.5 love it so far.
Could you post your recipes on Brewfather and link them in your video?
Starting to use Brewfather more but I’ve been using BeerSmith forever. He’s the link if that’s still helpful beersmithrecipes.com/viewrecipe/3758256
@@HopsANDgnarly legend. Thanks mate
This link is showing recipe not found for me ?
Yeah, it’s not working for me either now
Not sure what happened but somehow it reverted to private. Fixed
Love the return to the classic vid formula. I hope you continue to balance these videos with the more in-depth series. Cheers!
Stoked you like it! Appreciate the feedback 🤙🏼🍻
Used the Philly Sour yeast myself recently when brewing a Raspberry Sour. It came out unreal, and the other half loves it too!
The production quality is top tier, I still can't believe you don't have a larger following yet. One of the best brewing channels out there. Keep it up Gnarly!
Always a good thing when your partner likes your homebrew! And thanks man! I’m stoked the channel is growing and I’m gonna keep doing my thing regardless 🤘🏼🍻 much more to come!
Great video! I’m looking forward to trying some Philly sour myself.
I need to try that yeast! Sounds like a nice mellow sour, looks delicious!
Mate! This is right up my alley!!! Going to try this soon, thanks so much for the inspiration, love your videos
Thanks man! Let me know how it turns out!
great vid - love philly sour yeast, works surprisingly well.
Love this yeast! I tried it in a fruited sour along with peach/apricot and it turned out great. If you want to up the sour level, add 1-8% dextrose near the end of the boil
Really nice! Can't wait to try Philly sour myself.
Super easy yeast to work with!
Great video! This came at the perfect time for me. My wife has been patiently waiting for me to make her a sour! Seem like a easier starting point getting into making sours. Cheers! 🍻
It is! Just make sure to follow the recommended pitch rate (no starters), and make sure to have plenty of simple sugars (either via adjuncts, or mashing low). The souring potential is directly tied to both. It's a fun yeast.
Awesome! Yea this is a great place to start with sours. Simple sugars are definitely linked to the acid production but in my experience you don’t really have to think about it. Just brew like you normally would and chuck it in instead of brewers yeast. Most styles will work well but keep in mind it’s not a clean acidity (like you might want for a Berliner Weisse). It’s fruit forward by nature so I think it works best in that kind of application
Awesome ! Now I want to try a Sour IPA with the philly , cheers 🍻🍻🤙🏼
Cheers! 🍻
I love it! These videos are always an inspiration to brew outside my comfort zone. Any plans to collaborate with other homebrew UA-cam channels?
Stoked to hear that! I have one more planned that’s similar to the Belgian pale I made a couple weeks ago but not an actual collab. It’ll happen though!
Great video, and I agree that Philly Sour is a good gateway to sours. I've only brewed with it once and while the resulting beer was delicious I probably won't use it again because it didn't get sour enough for what I was looking for (and I did overpitch as I've seen recommended). I brewed the same recipe after having done a kettle sour and I much preferred the kettle soured batch.
From what I understand overpitching may have been the problem. It has a sweet spot and they have a pitch rate calculator on their site. That said I think there will always be a place for quick souring. It’s a much cleaner tasting acid
oooo Idaho 7 is a hop I haven't played with enough. Makes me want to go on a smash beer brewing streak! Sour IPAs are not my thing but I might just give it a go after this. I always love watching your videos!
There are some fun techniques you can practice when making sours! And this yeast is a super fun place to start. I’ve used Idaho 7 a couple times but this application turned out the best. Something classic to bitter and then a big addition at WP! Always appreciate your support and encouragement 🤘🏼🍻
solid brewday braj!
Thanks man 🙏🏼🍻
Great stuff! What sour beer do you recommend for a beginner? What equipment do you use on you Foundry for the whirlpool?
Thanks! Sour IPA is a good place to start and the whirlpool arm is from brewhardware.com
Philly Sour is a fun yeast. Apparently lactic acid production is closely tied to pitch rate, and availability of simple sugars. So either mash low, or add simple sugars to increase acidity.
I mashed high on my first brew with it. So this beer is only lightly acidic, but it had a surprising amount of apparent attenuation (over 90%). OG of 1.027, FG of 1.002. Nice and light table beer, with a fat dose of Nelson Sauvin. Next time, I think I'll go with Cascade, but this is pretty tasty.
Yum! Yea I was reading about this link between the acid and simple sugars. I’m usually aiming for something around 3.4 PH and haven’t really had a problem getting there with this stuff. I’m more afraid of it going too low because you have limited control after you pitch. Temperature is another thing I’m curious about. Don’t wanna ruin anything but I have another one right behind this and I took it up quite a bit warmer. More to come!
@@HopsANDgnarly I ran mine a bit hot. Pitched at 73, and let free rise to 77 (it didn't rise significantly until the lactic acid phase ended). It handles it OK, but does seem to produce a bit of sulfur. The sulfur character seems to have dropped off after nearly a month of bottle conditioning (conditioned with CBC-1). I'm pretty sensitive to sulfur compounds, so YMMV. Even running it warm, I'm not noticing a huge amount of yeast esters. Maybe mango, but that could be attributed to Nelson too.
This beer looks fantastic!
I'm totally gonna brew this up for my wifes 40th in December it'll be right down her street and we go a huge party planned. I just checked my freezer and I've got Idaho 7, Mosaic, and Comet so I'll make a few changes. Looking at the home brew store the only cryo they've got is citra. Ive never brewed with cryo before, so like how much cryo=non cryo ??
What temp did you ferment at? And how long after fermentation was this beer best? The grain bill is like a NEIPA which I normally drink super fresh, is it the same with a Philly sour?
I really appreciate any extra tips, I'll let you know how it turned out.
Nice! The Idaho 7 is a great one to keep and mosaic/comet should work well. I’m not sure what the cryo to non cryo is technically but I’d keep the rate at one to one to really get the benefits.
Fermented at 68 and it was tasting great right away. I’d be stoked to hear how yours come out!
I see you experimenting with Philly Sour. When you listen to the interviews with the people who found/isolated it. They always say that it reacts differently to wort and sugar. Like if you add simple sugars (fruit, honey, sugar, etc...) At a higher percent it pulls peach flavors out of the yeast. Any experiments there?
From what I understand simple sugars fuel the lactic acid production and when it reaches optimal acidity it transitions into ethanol production. I get the peach flavor no matter what from this stuff. But I’m always down for more experiments. I think a seltzer would help prove this point since it’s all simple sugars
Have you tried to cook a Gose with this Yeast?
No not yet but it’d be worth a try. It just might be a fruity Gose
What kind of spring water or is it reverse osmosis water from the local grocery store machine?
It’s Eldorado spring water. The spring is just over in Boulder
Track at Mashin? Great headgear 🤿
You can use Shazam or other similar apps to find the details on all the music I use 🤙🏼🍻
@@HopsANDgnarly Got it 🔥
Nice! I think I’m going to try it! I’m not a big sour guy but the way you described it sounds really good! I had a beermosa at Brewdog in Columbus Ohio it was amazing!
Do it! I grew up in Columbus! Wish that place was there when I still lived there! It’s a super impressive facility
@@HopsANDgnarly Nice! we had dinner and stayed at the hotel then breakfast for my son‘s 30th birthday it was so cool! They have a beer fridge in the shower!! Keep up the great work! I enjoy you videos! I have 3 brews in my anvil 6.5 love it so far.
what was the final pH?
3.4 🍻