Thanks for this recipe Steve. Used this as a basis for a beer I made last month. Three mods: 1. Took your recomendation to reduce salt level by 30%. 2. Used your kettle sour method from a previous vid using Sour Pitch for souring instead of Philly Sour, then US05 for fermenting and 3. Added some late addition Amarillo to up the orange flavours. It is so good!! Only issue is it is going very quickly!! Thanks for a fantastic recipe and great vid.
I did a passionfruit Gose 6 weeks ago and it came out amazing. For a 20l batch, I used 23g of Coriander seeds and 24 grams of salt. I used Philly sour yeast, and my final PH was at 3.5. It tastes really good and is very easy to drink
I use this yeast for everything now. I like to do sour fruit wines with cherries, blueberries, or mixed berries. Ive also made philly sour stouts with blueberry. It gives the perfect mild sourness with sweetness that you want from a properly made sour.
When I brewed a Pina Colada sour (without the salt) the pH dropped to 3.1 also. I did pre-acidify to 4.5 before pitching Philly though. It was dry, softer mouthfeel from the wheat, and punchy-sour but simple. Awesome video once again!
Nope, because Philly sour is a standard yeast. As long as you clean like any other brew you won't have the same risk of persistent infection that you might from Brett or Bacterial blends.
3.0 is definitely possible if you have a bunch of simple sugars in your wort. High fermentation temp (76-80F) also aids in lactic production. These are things they found after releasing it to the public and brewers got their hands on it for experimentation.
I have used Philly Sour several times and it scared me the first couple of times. The fermentation stalled early on. I researched it and it apparently creates the lactic acid first, stalls out, then produces ethanol. Super easy. Super clean. Thanks Steve! Looks like I need to order more!!!🍻
Yup, same story for me. It was only at like 25% attenuation after the first week and I was definitely initially concerned. But the fermentation profile for this yeast is quite unique!
I actually just kegged a 2.5 gallon batch of gose last weekend. Didn't do anything special with it, but I used lallemand sourvisiae co-pitched with safale k-97.
Yes, let it ferment as long as it wants at 80 or so degrees F. Philly Sour is very tolerant of high temperatures. That will allow it to finish out a little more cleanly and quickly. You may also consider doubling the pitch rate. I believe 11g for a 5 gal batch is considered under-pitching for this yeast. True, it's not very complex, but produces an absolutely refreshing, thirst-quenching summer beer. We are serving a blood orange Philly sour in our taproom right now, and it is a real crowd-pleaser.
I brewed almost this exact same beer last summer. Like you said, its a great summer beer, and you've made me look forward to it in a few months here in Aus, cheers!
Wow. Thank you very much for this video. I have a Blond Ale in my fermenter right now and I'm searching for my next brew. I have been wanting to do a sour beer and this video popped up! This will be my next beer. Thanks!
I love Philly sour and have used it several times with great success. Under the right conditions, it seems to throw out a lot of lime character itself, which really compliments Motueka hops. I've dry hopped a philly sour with Motueka and it tasted like a Mojito! Interestingly, it can ferment crazy hot seemingly without negative consequences, a bit like kveik. I've tried this and the resulting beer was less sour and more lager-like, even throwing off some Sulphur!
When you started using spring water, did you get an analysis done on it so you knew where you were starting from or did you just factor it in like you would distilled or RO?
Ever try getting your water from the RO fill station in the supermarket? I've had great success with it and it's like 25 cents per gallon, just bring your own jugs. Anyway, great episode.
Great video AB! For my sours, I also use spring water with Philly Sour yeast and these beers have come out quite nice. Small bite and not overly tart and my fruit shines...
I have used this yeast a few times now, because I didn't know if I wanted to dive into kettle sours full on. I think this a great work around for anyone wanting to make a sour beer. The question I have for you is did you notice that it took a day longer to start fermenting from pitching. That has been my experience with this yeast but never had any problems with it. Just a lag before it starts to actually ferment. Plus I use it in adjunct beer cause I use raspberries, coconut, and marshmallows. I haven't done a gose yet but Octoberfest is coming up!
Dude yes! I’ve been wanting to brew this exact beer. For my fruit Philly sours, I typically pitch lutra after three days to speed up the fermentation and halt the pH acidification. Leaves me with a “tart” rather than a puckering sour. With the margarita notes, I might want to go full sour!
You should be able to manipulate the Acidity by playing with the mash temperature. A little less simple sugar causes a little less lactic acid production.
I'm a huge fan of this yeast but never thought to use it in such a creative way! I certainly will have to try this out and love the detailed analysis and reasoning behind everything. As always, another killer video in the books!
Cool video. Just bottled a banana & peppermint gose with philly sour, and it is funky. although the recommended amount of salt and coriander is usually not enough for me so I triple the amount
Great video, looking forward to making this soon! You mentioned at 18:40 about the fermentation temp ramp up that it should've been that way from the beginning. Would you recommend starting fermentation right at 80F, or still start around 65 and ramp up?
Weird, the best local beer bar in my city (Stillwell Beer Bar, Halifax, NS) posted a beer they have on tap that’s literally a Lime Margarita Gose from Moncton, NB’s Tire Shack Brewing.
Just brewed my first beer a week ago with the Philly sour :) I put mango into the fermenter. Just got to wait until ready to drink now 😁 Your beer looks very delicious 😋
Another awesome video, thank you! I have does the Philly sour contaminate the container you ferment in? I've heard of different things being contaminated when you mess with sours. Was just wondering if there are any issues or residual problems.
Glad you enjoyed the video! Nope, it does not contaminate equipment like bacteria or wild yeast does. Just give it the usual clean and sanitize like you would for any other beer and it will be good to go.
I’ve been brewing just over a year now. Also in an apartment. Philly Sours sounds fun to make. My wife loves sours and can’t have too much alcohol right now, so maybe make a batch and split it. Add some tequila. Mark the bottles accordingly.😁🍸🍻
Were I work we brew a similar style (not beer style, but taste style) and I recommended this video. I will see what he says, but I could see the basis of our recipe with your might make an interesting brew for next summer.
Great video! I don’t think your PH meter is wrong btw. The Berliner Weisse I made w/ Philly sour a couple months ago also got down to 3.15, also used an Apera PH60. Although it was quite tart, I found the beer very drinkable for the PH. I did use 15% table sugar though so good to know that the low mash temp got enough simple sugar in there to get the PH so low. May need to make myself a Gose while it’s still hot out 😁
Brewed my first sour recently. A sour hazy IPA. Instead of Philly sour I went with a co-pitch of sourvisea and verdant. Would be interesting to see a Philly sour vs sourvisea head to head!
@@TheApartmentBrewer It turned out really nice! I think due to the co-pitch, the sourvisea didn’t have as much sugar to ferment so the acidity is restrained, but still there, along with some of the stone fruit character from the verdant.
My wife and I brew a Margarita Gose this way, but instead of orange peel we rack the beer onto a bottle of Triple Sec in a keg and put a spunding valve on the keg to let it naturally carb. The margarita flavor is uncanny!
Stevе, I have the peel of two lemons for 45 liters gave a noticeable bitterness (I would say on the verge of drinkability). How were things with bitterness with you?
Maybe you got pith along with the peels. The amount of white Steve had on his peels seemed too much for me. Adds a distinct bitterness. I find grating off the zest works to avoid this, rather than peeling with a knife.
Pith definitely adds to bitterness but I didn't actually find an that much. The other question is how long was the contact time? Mine was only in there for a few minutes but did you leave it in longer?
@@TheApartmentBrewer I put the orange peels 10 minutes before the end. But I put lime and grapefruit zest on dry hopping. This gave a strong bitterness, but also a steady grapefruit flavor.
I brewed a kettle sour version of this last summer. It was a good beer but I let the kettle sour go for to long. The beer tasted great but after multiple pints it gave me crazy heart burn. I used equal parts lime and orange peel and thought the orange was too dominant (came across sweet).
You should be fine to bottle this like any other beer and let it referment and carbonate. If you're not super comfortable with that you can add some bottling yeast like lallemand CBC-1 to help.
Wow, I barely got to PH 3.6 with my last Philly sour. I'm a fan of those very sour beer, was quite a disappointment compared to your result as it wasn't really sour (to me).
Keep in mind sourness perceived can be quite different than sourness indicated by pH. Try to keep the simple sugars high and the fermentation temp near 80
I'd recommend trying one if you haven't before. There's a pretty wide window on what constitutes a gose and they range quite widely in sourness. Thanks for watching!
![The 4 EASIEST Ways to Make SOUR BEER! [+Recipe]](http://i.ytimg.com/vi/PT9kXC0E2Zs/mqdefault.jpg)
![The 4 EASIEST Ways to Make SOUR BEER! [+Recipe]](/img/tr.png)
Thanks for this recipe Steve. Used this as a basis for a beer I made last month. Three mods: 1. Took your recomendation to reduce salt level by 30%. 2. Used your kettle sour method from a previous vid using Sour Pitch for souring instead of Philly Sour, then US05 for fermenting and 3. Added some late addition Amarillo to up the orange flavours. It is so good!! Only issue is it is going very quickly!! Thanks for a fantastic recipe and great vid.
Glad it turned out so well!
Garage time brewing near Trenton On, makes a great rendition of this. Thanks for posting.
Glad you enjoyed it!
I did a passionfruit Gose 6 weeks ago and it came out amazing. For a 20l batch, I used 23g of Coriander seeds and 24 grams of salt. I used Philly sour yeast, and my final PH was at 3.5. It tastes really good and is very easy to drink
That sounds amazing!
Thank you for the detail video. I tried this recipe. I'm really looking for the outcome.🍋
I use this yeast for everything now. I like to do sour fruit wines with cherries, blueberries, or mixed berries. Ive also made philly sour stouts with blueberry. It gives the perfect mild sourness with sweetness that you want from a properly made sour.
That sounds incredible! I know a guy who does a delicious blueberry pie sour with Philly sour that is to die for
i wanna try a blueberry pie sour now. thanks for the suggestion! @@TheApartmentBrewer
When I brewed a Pina Colada sour (without the salt) the pH dropped to 3.1 also. I did pre-acidify to 4.5 before pitching Philly though. It was dry, softer mouthfeel from the wheat, and punchy-sour but simple. Awesome video once again!
Glad you enjoyed it! Is there any benefit to pre acidifying the wort with Philly sour? The lag phase isn't terribly long
@@TheApartmentBrewer Honestly I was under the impression that the results could vary, so I acidified to help make sure the yeast hit the 3.2 mark.
Is there any risk of souring any beer you may put in the same fermenter?
Nope, because Philly sour is a standard yeast. As long as you clean like any other brew you won't have the same risk of persistent infection that you might from Brett or Bacterial blends.
Gonna try it soon!
3.0 is definitely possible if you have a bunch of simple sugars in your wort. High fermentation temp (76-80F) also aids in lactic production. These are things they found after releasing it to the public and brewers got their hands on it for experimentation.
Apparently so! Lallemand still claims it won't go below 3.2 but seems experience says otherwise
This sounds amazing. Think it's our next brew
I have used Philly Sour several times and it scared me the first couple of times. The fermentation stalled early on. I researched it and it apparently creates the lactic acid first, stalls out, then produces ethanol.
Super easy. Super clean. Thanks Steve! Looks like I need to order more!!!🍻
Yup, same story for me. It was only at like 25% attenuation after the first week and I was definitely initially concerned. But the fermentation profile for this yeast is quite unique!
I actually just kegged a 2.5 gallon batch of gose last weekend. Didn't do anything special with it, but I used lallemand sourvisiae co-pitched with safale k-97.
Nice!
Yes, let it ferment as long as it wants at 80 or so degrees F. Philly Sour is very tolerant of high temperatures. That will allow it to finish out a little more cleanly and quickly. You may also consider doubling the pitch rate. I believe 11g for a 5 gal batch is considered under-pitching for this yeast. True, it's not very complex, but produces an absolutely refreshing, thirst-quenching summer beer. We are serving a blood orange Philly sour in our taproom right now, and it is a real crowd-pleaser.
It seemed to do pretty well with a single packet but I had a pretty low OG. Next time I'd probably add a second packet. It certainly hit the spot!
I brewed almost this exact same beer last summer. Like you said, its a great summer beer, and you've made me look forward to it in a few months here in Aus, cheers!
Nice! It's a pretty popular way to make a gose
Great time! l'm brewing a raspberry sour in a few weeks with Philly Sour yeast. Lots of good information.
I'm glad you enjoyed the video! I've got a raspberry berliner weisse in the works!
Wow. Thank you very much for this video. I have a Blond Ale in my fermenter right now and I'm searching for my next brew. I have been wanting to do a sour beer and this video popped up! This will be my next beer. Thanks!
I hope you enjoy the brew!
We need to brew a gose. This recipe looks so good!
I love Philly sour and have used it several times with great success. Under the right conditions, it seems to throw out a lot of lime character itself, which really compliments Motueka hops. I've dry hopped a philly sour with Motueka and it tasted like a Mojito!
Interestingly, it can ferment crazy hot seemingly without negative consequences, a bit like kveik. I've tried this and the resulting beer was less sour and more lager-like, even throwing off some Sulphur!
It's a great and interesting yeast!
This is exactly what I’ve been wanting to brew! Excited for your sour series.
I hope you enjoy!
Philly sour yeast makes the best raspberry blackberry beer
When you started using spring water, did you get an analysis done on it so you knew where you were starting from or did you just factor it in like you would distilled or RO?
There's a published water report for Poland spring. I use that as a baseline and then basically treated it as a base of RO
@@TheApartmentBrewer Great info... thank you kind sir!
Great coverage 🍻
I love how you used a Cumbia beat throughout the video. Good vibe for the style.
Glad you picked up on it!
Ever try getting your water from the RO fill station in the supermarket? I've had great success with it and it's like 25 cents per gallon, just bring your own jugs. Anyway, great episode.
We don't have those in my part of the country. Otherwise I would!
Great video AB! For my sours, I also use spring water with Philly Sour yeast and these beers have come out quite nice. Small bite and not overly tart and my fruit shines...
I'm glad you enjoyed the video!
My girlfriend has been randomly nagging me for margaritas past week, and now you upload this! The coincidence. I'm intrigued 😬
Haha I hope she likes it!
I have used this yeast a few times now, because I didn't know if I wanted to dive into kettle sours full on. I think this a great work around for anyone wanting to make a sour beer. The question I have for you is did you notice that it took a day longer to start fermenting from pitching. That has been my experience with this yeast but never had any problems with it. Just a lag before it starts to actually ferment. Plus I use it in adjunct beer cause I use raspberries, coconut, and marshmallows. I haven't done a gose yet but Octoberfest is coming up!
It certainly did take some time to get going, and took its time finishing as well!
Dude yes! I’ve been wanting to brew this exact beer. For my fruit Philly sours, I typically pitch lutra after three days to speed up the fermentation and halt the pH acidification. Leaves me with a “tart” rather than a puckering sour. With the margarita notes, I might want to go full sour!
That's a great idea!
Looks good, I'll have to try this! I admittedly haven't acquired the taste of sours for whatever reason so this looks like a good gateway. Cheers!
You should be able to manipulate the Acidity by playing with the mash temperature. A little less simple sugar causes a little less lactic acid production.
I'm a huge fan of this yeast but never thought to use it in such a creative way! I certainly will have to try this out and love the detailed analysis and reasoning behind everything. As always, another killer video in the books!
I'm glad you enjoyed this one so much! It was a ton of fun to brew. Cheers!
Great looking beer braj! I wanna make this!
Thanks man!! It turned out really good
Cool video. Just bottled a banana & peppermint gose with philly sour, and it is funky. although the recommended amount of salt and coriander is usually not enough for me so I triple the amount
That's quite the combo, glad you enjoy it!
Great video, looking forward to making this soon! You mentioned at 18:40 about the fermentation temp ramp up that it should've been that way from the beginning. Would you recommend starting fermentation right at 80F, or still start around 65 and ramp up?
I'd still pitch around 65 and then increase the temperature once fermentation gets going
Weird, the best local beer bar in my city (Stillwell Beer Bar, Halifax, NS) posted a beer they have on tap that’s literally a Lime Margarita Gose from Moncton, NB’s Tire Shack Brewing.
Well that's awesome!!
Just brewed my first beer a week ago with the Philly sour :) I put mango into the fermenter.
Just got to wait until ready to drink now 😁
Your beer looks very delicious 😋
Wow! Quite a beer to choose for your first brew but that is awesome if you love sours!
Another awesome video, thank you! I have does the Philly sour contaminate the container you ferment in? I've heard of different things being contaminated when you mess with sours. Was just wondering if there are any issues or residual problems.
Glad you enjoyed the video! Nope, it does not contaminate equipment like bacteria or wild yeast does. Just give it the usual clean and sanitize like you would for any other beer and it will be good to go.
I'm a huge fan of sour beers (especially in the summer months). Your use of the 'Gose pun' was Dad level. Congratulations LOL. Cheers
Gotta practice my dad puns! Glad you enjoyed it!
I’ve been brewing just over a year now. Also in an apartment. Philly Sours sounds fun to make. My wife loves sours and can’t have too much alcohol right now, so maybe make a batch and split it. Add some tequila. Mark the bottles accordingly.😁🍸🍻
If your wife loves sours it couldn't be easier with Philly sour!
Great video
Glad you enjoyed it!
Were I work we brew a similar style (not beer style, but taste style) and I recommended this video. I will see what he says, but I could see the basis of our recipe with your might make an interesting brew for next summer.
That's really cool!! I hope it does well!
4:53 Nice 😆
Great looking beer! Did you use 1 or 2 packs of Philly sour?
Just one!
Great video! I don’t think your PH meter is wrong btw. The Berliner Weisse I made w/ Philly sour a couple months ago also got down to 3.15, also used an Apera PH60. Although it was quite tart, I found the beer very drinkable for the PH. I did use 15% table sugar though so good to know that the low mash temp got enough simple sugar in there to get the PH so low. May need to make myself a Gose while it’s still hot out 😁
Interesting! Glad I wasn't the only one to have that happen!
Did you take out the hop bag with peels and coriander etc before pitching the yeast or did it stay in the fermenter?
Yes, I just left it in while everything recirculated and cooled.
Does Poland Spring publish their water chemistry?
Yea but it’s won’t be accurate enough for brewing standards, If it’s spring water treat it like ro water, you’ll have good results
Yeah its on their website. But really it's miniscule levels of the important brewing minerals. As stated above just treat it like RO
Brewed my first sour recently. A sour hazy IPA. Instead of Philly sour I went with a co-pitch of sourvisea and verdant. Would be interesting to see a Philly sour vs sourvisea head to head!
How did that turn out? I've heard sourvisiaie can get far more sour than Philly sour
@@TheApartmentBrewer It turned out really nice! I think due to the co-pitch, the sourvisea didn’t have as much sugar to ferment so the acidity is restrained, but still there, along with some of the stone fruit character from the verdant.
My wife and I brew a Margarita Gose this way, but instead of orange peel we rack the beer onto a bottle of Triple Sec in a keg and put a spunding valve on the keg to let it naturally carb. The margarita flavor is uncanny!
Sounds amazing!!!
Actually PS can give 2.7 PH, a bit too much acidity ( not necessarily sourness). It has 80% attenuation so you can mash a bit higher
Thanks!
Look at you, going full dad jokes already 😂
Stevе, I have the peel of two lemons for 45 liters gave a noticeable bitterness (I would say on the verge of drinkability). How were things with bitterness with you?
Maybe you got pith along with the peels. The amount of white Steve had on his peels seemed too much for me. Adds a distinct bitterness. I find grating off the zest works to avoid this, rather than peeling with a knife.
@@DenkerNZ You're probably right. I was also advised to freeze the zest before using it (also removes bitterness)
Pith definitely adds to bitterness but I didn't actually find an that much. The other question is how long was the contact time? Mine was only in there for a few minutes but did you leave it in longer?
@@TheApartmentBrewer I put the orange peels 10 minutes before the end. But I put lime and grapefruit zest on dry hopping. This gave a strong bitterness, but also a steady grapefruit flavor.
90°F with 90% humidity sounds absolutely terrible… But that beer sounds absolutely delicious, cheers Steve!
This is the perfect beer for the weather!
I brewed a kettle sour version of this last summer. It was a good beer but I let the kettle sour go for to long. The beer tasted great but after multiple pints it gave me crazy heart burn. I used equal parts lime and orange peel and thought the orange was too dominant (came across sweet).
I bet this was delicious as a kettle sour! The heartburn piece is tough for sours though I completely understand.
Only Clawhamner supply owners will understand what happened at 7:35😂
Great video really looking forward to brewing this one!
Yup, can confirm I've had to go fishing for those hooks a time or two lol
Every so often we have a hook take a swim haha
Apt Brewer is a no limit soldier ... I thought I told ya ...he likes drink the Gose ,,,, (Master P approves)
Love it!!!
7:32 lol. Hook did not cooperate. 😄
Lol it happens
@@TheApartmentBrewer 7:38 the nod of "Keen Lean it is!"
Any sugestion about bottling?
You should be fine to bottle this like any other beer and let it referment and carbonate. If you're not super comfortable with that you can add some bottling yeast like lallemand CBC-1 to help.
Thank you for your answer. I read a lot about CBC-1 but never understand when and how much to add. Do you have any idea?@@TheApartmentBrewer
@matejgale4705 yeah usually you only need about half a packet in a 5 gallon batch
right before botlig as I understand?@@TheApartmentBrewer
Yup!
That pun made me want to die inside but I still liked the video out of habit lol
Hahaha that's fair
Please knock down that yellow house, then I can see the beach! Oh, and a useful video as usual.
I doubt my neighbors would appreciate that haha
"Let me know how it gose for you"
I see what you did there! 😉
What would be your suggestion for an alternate for the Motueka hops?
Its tough since that hop really is pretty distinctly lime. Maybe wakatu or cashmere?
its like 80 degrees..... 🙄 its 110 in vegas
Hey its hot for new englanders here haha, you desert people are a different breed
Wow, I barely got to PH 3.6 with my last Philly sour. I'm a fan of those very sour beer, was quite a disappointment compared to your result as it wasn't really sour (to me).
Keep in mind sourness perceived can be quite different than sourness indicated by pH. Try to keep the simple sugars high and the fermentation temp near 80
Sours aren't up my alley taste wise. Never had a Gose. Will look around and see if any local Breweries have one to give it a try.
I'd recommend trying one if you haven't before. There's a pretty wide window on what constitutes a gose and they range quite widely in sourness. Thanks for watching!
“69ppm of Calcium 😯”
😎👍🏻👍🏻🍺🍺🍺🍺
Cheers Tom!
Quaffable .....
This one drinks easily!
Thanks 😊
I Lorne a lot 😊