17:37 nice footage swap from the bucket "Try not to miss" to the jug with nice convenient pour nozzle haha, if you guys hid mistakes I'd have accused you of pulling an All Aussie Adventures edit. Looks like an interesting beer for sure, I love these side by sides personally!! Just wanted to add in I'd love a additive calculator episode, I have the vague idea but you have a knack of explaining things and covering all aspects that is really handy. Speaking of side by sides, the overnight mash could be a good contender there... Still waiting on the Nacho Libre Cervessa too haha Well done catching that almost tragic blow out!!
Hahaha cheers mate, yeah I think a chat about sugar from fruit additions is well worth it, and the cerveza still needs to be done! But I think a Japanese rice lager is next in the cue for crisp beers 🍺
Yeah I agree, if you don’t have the time for kettle souring then it’s not for you, but I if you do… man it’s pretty hard to beat kettle souring! So satisfying and gives you more control on final pH
@@flyingwombattv it's really hard to argue with that. But, sadly making beer is the hobby and kettle sour is just unfortunately uneconomical. So Philly sour really hits the spot!
Different lacto cultures produce different profiles, I once used some probiotic pills for souring and it gave me kinda parmeggiano cheese hint, then I added basil and thyme as dry hop and some tomato paste. Called this one Pizza Neapolitana
Been wanting to do a sour for so long. Never done one. Do you recommend just using a plastic tub? Ive got a fermzilla but ive heard rumours that its hard to get the sour fruity smell out of rhe fermenter
If you are kettle souring you are gonna be fine in any fermenter, the boil step kills any living bacteria so you won’t contaminate the fermenter. It’s sours that are soured during ferment with bacteria that you can never get out of the FV!
A separate video on how to measure the added sugars would be great
No worries mate we will add it to the list!
17:37 nice footage swap from the bucket "Try not to miss" to the jug with nice convenient pour nozzle haha, if you guys hid mistakes I'd have accused you of pulling an All Aussie Adventures edit. Looks like an interesting beer for sure, I love these side by sides personally!! Just wanted to add in I'd love a additive calculator episode, I have the vague idea but you have a knack of explaining things and covering all aspects that is really handy.
Speaking of side by sides, the overnight mash could be a good contender there... Still waiting on the Nacho Libre Cervessa too haha
Well done catching that almost tragic blow out!!
Hahaha cheers mate, yeah I think a chat about sugar from fruit additions is well worth it, and the cerveza still needs to be done! But I think a Japanese rice lager is next in the cue for crisp beers 🍺
I would hazard a guess that it's mostly gonna come down to personal preference. I've made a heap both ways and just find it's all in what you prefer.
Yeah I agree, if you don’t have the time for kettle souring then it’s not for you, but I if you do… man it’s pretty hard to beat kettle souring! So satisfying and gives you more control on final pH
@@flyingwombattv it's really hard to argue with that. But, sadly making beer is the hobby and kettle sour is just unfortunately uneconomical. So Philly sour really hits the spot!
Another great video. I'm just about to brew mango sour so that's perfect timing :)
Oh that sounds gooood, how are you gonna add the mango? Please let us know how it goes
@@flyingwombattv I'm planning to add canned mango pulp which is quite cheap here in UK
I like your vids. What a great space you have to do these fun brews. I'm new to the channel so have no back story. will go back and catch up.
Cheers dude glad to have you along for the ride!
Different lacto cultures produce different profiles, I once used some probiotic pills for souring and it gave me kinda parmeggiano cheese hint, then I added basil and thyme as dry hop and some tomato paste.
Called this one Pizza Neapolitana
That is wild!! Hahaha was it any good?
@@flyingwombattv Absolutely! And this is an elixir hangover cure, I think it can revive me dead
Been wanting to do a sour for so long. Never done one. Do you recommend just using a plastic tub? Ive got a fermzilla but ive heard rumours that its hard to get the sour fruity smell out of rhe fermenter
If you are kettle souring you are gonna be fine in any fermenter, the boil step kills any living bacteria so you won’t contaminate the fermenter. It’s sours that are soured during ferment with bacteria that you can never get out of the FV!
Hahaha. Do you drink all that beer for yourself?
A lot of friends and a lot of parties hahaha