Hi Dan! Thank you for the video and your time. Did you remove the beer from the trub before adding the fruit purée? I have my first batch with Philly Sour in the fermenter and am curious about how it will do with adding my raspberry purée with trub and all. Someone else said to transfer to a secondary before adding fruit but I wonder if that is outdated.
I've brewed passionfruit and raspberry Gose's with very good results, although a little under attenuated. I've just kegged a blueberry and coconut Gose. I played a little with the temperature raising the fermentation temperature from 22 centigrade to 25 centigrade but I tasted maybe a little green apple off flavour when I checked FG and pH.
So I brewed up your Philly Sour IPA last friday. Fermented at 25C, advice I got from Lallemand webinair. Tasted it on Sunday (2days in) and the taste was out of this world!! Just like a beermosa. Added the first dry hop addition yesterday and I am super excited for tasting it. This yeast is very exciting for me, just making hop tolerant sour beers using one yeast addition is totally revolutionary, I think.
I made a similar beer with 50/50 pilsner and wheat to get to 1.030, Galaxy and Motueka @ 15 IBU and passionfruit puree to get to the final O.G of 1.040. It was pretty good, the passionfruit works well with hop combo I chose. I think I may cut back on the wheat and try some oats next time I brew it, more fruit too. Great video.
I use berkley yeast galactic and add my fruit to a secondary tank if you have the room with the fruit inside. Purge and transfer at around 5-7 Plato And let the remaining yeast ferment the raw fruit while still leaving full flavor of fruit. Then I drop the cone of pectin and yeast during cold crash for 3 days. Dump, and transfer to brite. Still looks tasty man good job. Hey we all learn from mistakes 🤘
You can add tap water depending on your PH coming from your tap. Mine is around 5.6 so its always been pretty good; just need to adjust for a little more grain during mash because of efficiency and throw in a campden tablet to remove chloromines.
That's technically true you just have less control over your water profile. In municipal sources, ion and mineral measurements are constantly changing. So you might get in the ballpark but you'll never be able to reproduce the exact same water profile. That's why a lot of breweries have their own reverse osmosis water treatment systems.
I have made many a batch of raspberry with Philly sour. They have all come out quite well. Time is the only drawback with this yeast. If find it to be a very slow fermenter on its own. 1.5 to 2 Kgs of thawed frozen raspberries in a 20L batch seems to be the sweet spot for me and my wife.
I love seeing people use Philly Sour yeast, it’s a game changer for sour beers! I’m planning a cherry/raspberry sour using this yeast and adding a bit of dextrose to the boil to crank up the sourness. I haven’t tried double pitching yeast like this but I’m interested!
Putting my holiday sour in the keg as I type this. 3 pounds of fresh cranberry puréed with organic cranberry juice (so I wouldn’t kill my POS blender) along with cinnamon, ginger, clove and a hint of nutmeg.
Soooo... It is not used in this vid - however, what is your TC-dry-hopping device? I'm looking for something for my SS Bucket but the 3" stuff breaks the bank or isn't even available in germany. Any 1.5" Solutions? ;) Just using a butterfly valve and a funnel like you did for the yeast might work okayish... Anyways, great vid as always, keep it up! :)
Despite it not completely working out the way you wanted to it still looks like it was a great beer! I'm gonna start adding some malted oats to some of my beers, how do you like brewing with them?
I really like malted oats because you get the husk and it still adds just about the same qualities as flaked but I’m not super confident I’m milling them correctly lol still working on that
This looks great. I love fruited sours and really want to try out philly sour for myself. I was surprised you didn't any wheat to your grain bill but it looked like a great beer nonetheless.
Finally made my first sour based on watching your first Philly sour video. Turned out great and the wife loves it! I added peach fruit purée, but you hardly can taste it. Might have to double up on the fruit purée next time. Great content like always! Cheers 🍻
So, I'm curious, how complex is the souring from this? I wouldn't expect something like Sour Weapon P, but is it one note or is there some complexity? Do you recommend a Brett co-pitch?
You should give it a try so you can taste it! It’s a good lactic acid but it comes with some other fruity flavors as well. It’s fairly complex but I would say it’s not clean. Brett was fun to copitch with it but not required for a good beer
20 degs c for Philly Sour seems a bit low. I did a berry sour just the other day and it never really took off till I upped it to 24 degs c. Did you find it slow to start??
No it took right off. It’s not super vigorous at the beginning when producing lactic acid. If you read the Lallemand documentation it’s all at the same temperature
I usually use 2 packages of philly sour for a 5 gallon batch because I want the beer to very tart since I always add 1Lb of marshmallow fluff and 8lb of fruit purée plus. I was wondering if one would suffice? How did yours turn out as far as the sourness?
@@HopsANDgnarly thanks for the reply! Do you have an example of this? So if OG is 1.050 and then 1.015 before adding the fruit then the fruit brings it up to 1.030 (I’m just estimating I don’t know if that’s high or low) then it goes back down to 1.010 how would you calculate the ABV? A quick “shorts” video would be extremely helpful on this. I usually just take the OG on Brest day and another reading after the fruit is added and fermented but that is obviously going to be off by an alcohol percentage point.
love the video H&G! I'm really in to Philly sour lately and just brewed a batch adding Raspberry, Blackberry and Blueberry which I'm calling Berry Berry Sour. Only thing I would've done different was adding the fruit in on day 2 not day 4, but every batch is an experiment,. Am I right?
Hi Dan! Thank you for the video and your time. Did you remove the beer from the trub before adding the fruit purée? I have my first batch with Philly Sour in the fermenter and am curious about how it will do with adding my raspberry purée with trub and all. Someone else said to transfer to a secondary before adding fruit but I wonder if that is outdated.
Yet another superb brew my brother! You are singlehandedly turning me to the Philly side. I now MUST try it out.
Thanks! It’s a ton of fun!
I've brewed passionfruit and raspberry Gose's with very good results, although a little under attenuated. I've just kegged a blueberry and coconut Gose. I played a little with the temperature raising the fermentation temperature from 22 centigrade to 25 centigrade but I tasted maybe a little green apple off flavour when I checked FG and pH.
Good stuff man always a chill vibe with your videos 🤘
Thanks man!
So I brewed up your Philly Sour IPA last friday. Fermented at 25C, advice I got from Lallemand webinair. Tasted it on Sunday (2days in) and the taste was out of this world!! Just like a beermosa. Added the first dry hop addition yesterday and I am super excited for tasting it. This yeast is very exciting for me, just making hop tolerant sour beers using one yeast addition is totally revolutionary, I think.
Totally agree! I’m stoked it turned out well for you we loved that keg!
I made a similar beer with 50/50 pilsner and wheat to get to 1.030, Galaxy and Motueka @ 15 IBU and passionfruit puree to get to the final O.G of 1.040. It was pretty good, the passionfruit works well with hop combo I chose. I think I may cut back on the wheat and try some oats next time I brew it, more fruit too. Great video.
Thanks! These malted oats are definitely worth a try if you haven’t yet. Sounds like a tasty beer!
how sweet was it, and would you consider adding lactose if you wanted it sweeter?
Looks great. Have not tried to make a sour myself. Love your fermenter mod!
Thanks! This is a great way to do it if you get the urge to try one
I use berkley yeast galactic and add my fruit to a secondary tank if you have the room with the fruit inside. Purge and transfer at around 5-7 Plato And let the remaining yeast ferment the raw fruit while still leaving full flavor of fruit. Then I drop the cone of pectin and yeast during cold crash for 3 days. Dump, and transfer to brite. Still looks tasty man good job. Hey we all learn from mistakes 🤘
Nice video again and I could listen to the sound stage for a long time. Improvement suggestion: please write also the recepie to the description.
Good suggestion! Working on some website improvements that should make it easier for me to post the recipes
What was the water profile you targeted? I'm starting with RO water
You can add tap water depending on your PH coming from your tap. Mine is around 5.6 so its always been pretty good; just need to adjust for a little more grain during mash because of efficiency and throw in a campden tablet to remove chloromines.
That's technically true you just have less control over your water profile. In municipal sources, ion and mineral measurements are constantly changing. So you might get in the ballpark but you'll never be able to reproduce the exact same water profile. That's why a lot of breweries have their own reverse osmosis water treatment systems.
@Hops & Gnarly Right...just giving an option if you aren't too worried about competing or what have you.
Thank's, did it with blacberry, was awesome. Only Philly Sour, needed to be patient. The waiting was worth it!
Such a fun yeast!
I’d like to use 100% fruit juice instead of purée/frozen. Any idea how much juice to add?
I have made many a batch of raspberry with Philly sour. They have all come out quite well. Time is the only drawback with this yeast. If find it to be a very slow fermenter on its own. 1.5 to 2 Kgs of thawed frozen raspberries in a 20L batch seems to be the sweet spot for me and my wife.
Sounds great! It’s been working pretty well for me and finishing within about 10 days at 68f with one packet to 3 gal
I love seeing people use Philly Sour yeast, it’s a game changer for sour beers! I’m planning a cherry/raspberry sour using this yeast and adding a bit of dextrose to the boil to crank up the sourness. I haven’t tried double pitching yeast like this but I’m interested!
It makes it so easy! Simple sugars like dextrose are a great shortcut to boosting the PH!
Putting my holiday sour in the keg as I type this. 3 pounds of fresh cranberry puréed with organic cranberry juice (so I wouldn’t kill my POS blender) along with cinnamon, ginger, clove and a hint of nutmeg.
Sounds amazing!!
Soooo... It is not used in this vid - however, what is your TC-dry-hopping device? I'm looking for something for my SS Bucket but the 3" stuff breaks the bank or isn't even available in germany. Any 1.5" Solutions? ;) Just using a butterfly valve and a funnel like you did for the yeast might work okayish... Anyways, great vid as always, keep it up! :)
Yo! I pieced that dry hopper together in the red IPA video and I think the parts list should be in that description 🍻
Dan you the man!!!
Despite it not completely working out the way you wanted to it still looks like it was a great beer! I'm gonna start adding some malted oats to some of my beers, how do you like brewing with them?
I really like malted oats because you get the husk and it still adds just about the same qualities as flaked but I’m not super confident I’m milling them correctly lol still working on that
This looks great. I love fruited sours and really want to try out philly sour for myself.
I was surprised you didn't any wheat to your grain bill but it looked like a great beer nonetheless.
Great video! Btw, where did you get the rolling cart from? I need one for my brewing setup.
Thanks! It’s from Home Depot. Just a fairly cheap workbench with drawers
I have an anvil foundry 10.5, is there an easy conversion that I can make to adjust for a 5 gallon batch?
Yep you can just double the recipe
Ummm this looks legit DELISH! I want to make this!!!!!
Finally made my first sour based on watching your first Philly sour video. Turned out great and the wife loves it! I added peach fruit purée, but you hardly can taste it. Might have to double up on the fruit purée next time. Great content like always! Cheers 🍻
Based off your first brew, how much peach puree would you recommend per litre? I fancy making a peach sour myself 👍
Stoked to hear it! I would use a min of like 120g/L but with peach you could go as high as 300 or 350
@@HopsANDgnarly Dang! That’s an expensive batch with that many purées. But I’m sure it would be good!
So, I'm curious, how complex is the souring from this? I wouldn't expect something like Sour Weapon P, but is it one note or is there some complexity? Do you recommend a Brett co-pitch?
You should give it a try so you can taste it! It’s a good lactic acid but it comes with some other fruity flavors as well. It’s fairly complex but I would say it’s not clean. Brett was fun to copitch with it but not required for a good beer
Great videos! I have a Philly Sour in the conical right now actually. Where do you get your branded glassware? Thanks and cheers!
Thanks! These were printed by discountmugs.com
Please let me know were you get your can lables? They look so nice!
Thanks! I ordered them from Oktober Design!
@@HopsANDgnarly thanks for the swift reply. Keep doing what your doing. I’m enjoying every minute. Cheers
20 degs c for Philly Sour seems a bit low. I did a berry sour just the other day and it never really took off till I upped it to 24 degs c. Did you find it slow to start??
No it took right off. It’s not super vigorous at the beginning when producing lactic acid. If you read the Lallemand documentation it’s all at the same temperature
Got your recipes listed out anywhere?
Not yet but here’s a link to this one beersmithrecipes.com/viewrecipe/3814103. It’s not perfect - make sure you check the notes
I usually use 2 packages of philly sour for a 5 gallon batch because I want the beer to very tart since I always add 1Lb of marshmallow fluff and 8lb of fruit purée plus. I was wondering if one would suffice? How did yours turn out as far as the sourness?
This was 2.5 gallons in the keg so makes sense that two would be perfect for 5 gallons
Did you cold crash or just straight transfer?
I dropped it down to about 45F but I was nervous to leave it longer than 24 hrs
How do you determine the ABV of the beer after adding the fruit?
You can use a hydrometer after everything is well mixed and you can estimate with tools like BeerSmith and BrewFather
@@HopsANDgnarly thanks for the reply! Do you have an example of this? So if OG is 1.050 and then 1.015 before adding the fruit then the fruit brings it up to 1.030 (I’m just estimating I don’t know if that’s high or low) then it goes back down to 1.010 how would you calculate the ABV? A quick “shorts” video would be extremely helpful on this. I usually just take the OG on Brest day and another reading after the fruit is added and fermented but that is obviously going to be off by an alcohol percentage point.
You gotta be a brewer to understand !!!right !!!
love the video H&G! I'm really in to Philly sour lately and just brewed a batch adding Raspberry, Blackberry and Blueberry which I'm calling Berry Berry Sour. Only thing I would've done different was adding the fruit in on day 2 not day 4, but every batch is an experiment,. Am I right?
Thanks! Absolutely agree