@@pysixguy8119 yeah finally took off around 48 hrs. I only warmed up to about 75. Next time I'll make a robust starter, after harvesting from this batch. Fermenting under pressure, not super active, but it's up to 6psi now with decent looking krausen.
First time seeing this video! My next brew is with philly sour and this video popped up real quick during my search. Good stuff man! You know I love the content...
I Pitched two packets at 70F; it soured in two days then I pitched a packet of Belle Saison, finished in 1.5 weeks. I heard it helps to pitch another yeast to finish. Didn’t take a final pH reading but it turned out awesome.
From my reading and experience the Philly Sour strain 1st produces lactic acid to lower Ph. Then it begins traditional fermentation producing Co2 and ethanol. That explains the lack of airlock bubbles at the beginning. I use 1 packet per 5 gallons. I heavily dryhop my sour recipe and dont get any Belgian flavors. My most successful times using this yeast are with fruited sours. So easy and delicious!
@@HOMEBREW4LIFE Cheers! I let it ride at 68* I too at first thought something was wrong...then I went down the rabbit hole and read a ton off Lalemands website about the yeast strain. Way above my pay grade but still interesting! My recipe had 8oz of Sabro dry hops so Im sure that covered up any Belgain tastes. I was attempting to make a spin off of Collective Arts "Jam Up The Mash" One of my all time favorites!
I kegged up my Philly sour IPA last weekend, I hopped it just like I would any IPA, let it ferment for 2 weeks at 66 degrees. And it tastes just like carbonated grapefruit juice! But it's actually really really good. Super fun experiment
TMNT electric seaweed was the bane of my childhood. I did around 6 batches last year with philly sour but never plain. Cheater tip - throw some frozen raspberries in the keg and turn that bad boy into a fruited sour!
I’ve made several beers with this yeast, the first time was the only time I didn’t co-pitch with another yeast. This one is slow to ferment. Now I just use it to acidify my wort to 3.3-3.5PH which has always taken around 36 hours at 70F. Then I pitch a small starter of German ale yeast to finish it off. Has worked great! No Belgian flavors or smells yet. Cheers!
Philly sour doesn't produce much activity in the airlock during the first two days. during the first two days the pH is dropping and not much CO2 is given off. Philly sour benefits from warmer temperatures at around 75 F (23 C) if you ferment at this temp you should get more green apple flavour and less banana.
My LHBS is always out of lambic yeasts but I've seen this. I'm going to try a faux lambic and ferment it for a year in a one-gallon, gonna try this yeast!
I brewed a Gose with it recently and moved it onto Pineapple, Lime Zest/Juice and Roasted Jalapenos. I didn't get any Belgian phenolics in the sample I took before the transfer and I also fermented it a bit hotter (2 days at 67 and then bumped it up to 69). I'll be kegging it in a couple days and plan on making it my first brew vid. Now you've got me hoping the Belgian characteristics are still absent. I dont see that working well with the adjuncts I used but we shall find out. Love your videos Braj.
Cheers, great vid, I followed David Heath's raspberry Philly Sour recipe but subbed out the raspberry for 3lbs of Craisins and 1 jug of Simply Lemonade and was awesome. I also pitched 1 pack and was plenty.
@@HOMEBREW4LIFE Cant say I've had a Belgian or know what it compares too as I am no beer expert. I guess it had a fruity taste before racking onto the craisins. I also added the juice and zest from 3 lemons and a half pound of lactose. I can tell you that I turned a buddy that was a die hard budlight drinker into a sour fan with that one.
@@HOMEBREW4LIFE In David Heath's video he stated that yeast is slow and produces the Lactic acid first and you can add a different yeast after about day 4 or five when it is done producing the acid if you want a different ester profile. ruclips.net/video/MfSSp16L4J8/видео.html
I've done like 4 Philly sours, all turned out great, fermentation takes longer than what I'm used to but didn't use temp control in Australia so was very low maintenance, I just pitch one pack per 5 gals and never had an issue.
@@HOMEBREW4LIFE I just brewed using it and set temp to 76* on a 1.046 og and ended with 4.5%. I only used one pack of Philly Sour no Belgian flavors. Love the content! I enjoy your videos so much! I always laugh allot watching your stuff.
Used numerous times now. Usually ignore airlock activity (or lack of) for the first couple of days, that’s the time the lacto does it’s magic before fermentation occurs. (Also on their website). 5-7 days and she’s good. Generally ferment at 75-80f for the Philly so the lacto is happy. Worried about the banana flavour. Could be throwing that due to lower starting temp? Loving the content too mate (Aussie). Crack on Braj and enjoy! Still loving my kettle sours. It’s hard af to get good belly in Australia, so I use irritable bowel syndrome lacto 🤣
right on BeerChief! Yeah i didn't even think that one thru. Usually i use goodbelly and ferment between 90-105F for kettle sours, but I guess i was just being lazy about it and letting it go at 62F. I'll brew it again over the summer for sure. Cheers braj!
I had a thought; not sure if it would work as a bit of a HB newbie. You could maybe coax out some character of a non-belgian style by finishing with another yeast which has higher attenuation after the Philly has finished it's stuff?
@HOMEBREW 4 LIFE take a look at this yeast, maybe they would send you a small sample for a homebrew batch if you featured on the channel. berkeleyyeast.com/beerstrains/p/galactic
Great video as always. Love the content and the jokes even though I miss half of them. Have some Philly sour sitting in my fridge, will give it a try and look for Belgian flavors....
Think it's worth trying the olive nation flavors in this to help cover up that belgianness or make it a "fruited" sour? Dose by the glass and you can keep changing it up
@@HOMEBREW4LIFE used their 5.5x vanilla extract in an attempt to get close to the cali creamin, tried dosing a small glass but it ended up a little strong i guess.
Maybe the low fermentation temp caused the Belgian esters, in the same way that underpitched hefeweizen yeast produces more banana and clove. Most others I've seen ferment this yeast at 77F, which is at the top end of the Lallemand recommended range. Just a thought... Cheers braj!
it was only at 62F for about 12 hours, then 80F for a 24 hours, then back to 62F for 2.5 weeks. I know this yeast is stressed out to all hell, so maybe it's gotta be a hard high 70's?! Anyways, i'm drinking the beer right now and i'm really enjoying it, cheers unicycle!
The optimal temp range is quite higher than that 68-75, wouldn't rule it out. I could split a 10 gal batch and ferment at 64 and 75, see the difference
@@dantedeluca978 Maybe not even do one at 64 if we know what 62 tastes like, I’d be more interested in a firm 77. Either way, you’d be a Brajlord to report your findings.
This might shed some light on it: ruclips.net/video/g5OTdRKnNvo/видео.html the pitch rate for the Philly Sour has a lot of impact on its souring potential, so maybe it kicks out Belgian esters when under pitched? @@HOMEBREW4LIFE Love the channel bro
Thumbs up for being from Philly. But really, I'm binge watching all your videos so yeah. I have no reasons to even think about brewing a sour, I have yet to brew my first ever beer...and guess what fam, it happens this weekend. Wish me luck.
I just brewed my first kettle sour with activa blueberry yogurt then pitched the philly sour. Yes only 1 pack...24 hrs later no activity so I guess I'm going to crank up the heat.
They didn’t concoct anything, they found it in a cemetery. Their own calculator says that for a 1.045 sg wort, 5 gallon you only need one - specifically 10.69 grams out of the 11 gram pack. 1.051 requires 12.07g. Which is just over one.
Exactly.... On the Lallemands webinar they said that for a wort higher than 1.045ish you should use two 11g packets, which was what did, and my final ph was 3.1... super sour. Next time Im gonna try 1 and a half packets
@@loko306 any idea what your fermentation temperature was? It sounds like going to the low or high end of recommended temperature can influence the ph. Haven’t used this yeast yet.
@@winnguyen443 honestly I can't remember what the temp was, but I re-brewed the beer again using only one packet (11g), and the result was way better. Sour yet drinkable and enjoyable
@@loko306 thanks Jose. For 5 gallons of 1.040 , I’ll go with 11g at the high end of Lalbrews temp. recommendation. My Philly Sour yeast is on order for next week.
hype, the philly sour was so hyped last year. I prefer lacto plantarus co-pitching, it's legit the easiest way to ez sour a beer IMO. Great vid as always btw.
@@HOMEBREW4LIFE No, here is the link to where I initially found this technique; there are more official "studies" and more scientific stuff on Milk the Funk and other websites if you just look for "lactobacillus plantarum co-pitching". I just use the lacto that's mentioned in this article and co-pitch with my kveik that I harvest and save (sigmond-voss). They end up finishing around the same time. The only thing is that this lacto is very hop sensitive (explained on the website) so I just add a hop tea or dry-hop once the beer is sour enough and then add fruit or whatever else. www.homebrewtalk.com/threads/fast-souring-modern-methods.670176/
I was saving for an electric anvil setup but ill just try this yeast first on my current setup and see if its satisfactory or if I should just keep saving. lol. I live in Florida so I shouldn't have any fermentation issues hopefully. It would be my first sour as well so if its subdued and gets me into it that would be sick. Thanks for the video!
Looking forward to getting into the sours. But also thanks for the TMNT footage, I really forgot about the fact I could get to those swimming levels (and that they existed). Also any tips on killing the final Bionic Commando boss?
@@HOMEBREW4LIFE rar brewing , 405 north , kings brewing, are so popular that locals are reselling around $10 a can because hash smokers just discovered fruit beers.
Temp too low for philly sour. DId mine at 75* for the first 5 days, then 78* for the last 4 -- no belgain. Also, pitch rate determines sourness. If you are looking for as sour as it gets do 2 packs per 5 gallons, one pack just made mine slightly tart.
@@HOMEBREW4LIFE He's gonna take you back to the past to play the sh**ty games that suck a**... I have the Anvil Foundry and always get a stuck mash, even with rice hulls. Thanks for the info on combining single and double milled grain. I'll be trying that this weekend.
First time I've seen any of your videos. Funny stuff! Next time ferment the Philly at 75F because 63F is way too low for that stuff. You'll skip any "Belgian" character. Add 200g of dextrose to the boil and it will help lower the pH further and bring out some peach and tropical fruit character. Pitching rates should be 1 - 1.5g per liter... Maybe I'm wasting my time typing this since you hate sours ; )
braj... i meant to say that "I hate belgians", but i'm an idiot! Sours are my top 3. Yeah after reading these comments, i guess it's all about fermenting this yeast like a saison. I'll definitely attempt it again this summer! cheers braj!
@@HOMEBREW4LIFE Ok that makes more sense. I was wondering why someone who hates sours would brew a dill pickle gose! After watching your video I've decided to add it to my brew queue. Cheers.
I wonder if the banana flavour is an off flavour... maybe a double pitch would have helped? Or throw fruit in it like other you tube reviews of the yeast.
yo Mark! Off flavors (or esters) for sure. You gotta ferment hot to keep the lacto happy. It's too cold to do it right now without temp control, so i'll definitely do it again over summer when it's 80F in my garage. cheers braj!
Yo Braj, when you describe a "Belgian" flavor, what flavors are you experiencing? I wasn't quite sure what Belgians taste like and looking online gives every flavor under the sun. They all seem to be fruity/citrus/wheat. Kinda seems like the background of a sour.
yo John! Banana all the way around. Taste and Aroma. It's not a bad thing if you like Belgians but I fermented this yeast way too low. Lactobacillus likes hot. I'm going to do it again over summer
Why would you do a kettle sour with the Philly sour? Its a yeast, no lactos. During the kettle souring it should already produce alcohol that is then boiled off again
Man I had this drunk of a neighbor that would blast mariachi music it was annoying too. Also do you reseal those hop bags or just let them ride in you freezer I just bought 3lbs on sale and trying to figure out how to keep it fresh.
Weirdly enough I just made a sour using philly yeast and it tasted completely normal up until the last day of fermentation and then boom, Belgian hefe banana clove taste. I'm letting it clear up any esters and then cold crashing it but I remembered this video when I tried it. Luckily I don't care too much because it's going to be a pastry/smoothie sour (I know, blasphemy).
like the video and the ADHD-speed pace of it. Funny thing, i'm a Belgian myself and to be honest i have no idea what 'Belgian' is supposed to mean in this context. I know the triples we make/like here do indeed often have this 'banana-flavour' coming from the yeast and we also have the Lambik/Gueuze's (sour) but they are never combined as these require a completely different brewing technique. Or are we talking the Wheat-beer-flavour as begin Belgian? Can someone explain? :-)
tbh, i don't even wanna try it. It'll never live up to anybodies expectations. Whatever beer i crack after running a marathon is the greatest beer of all time
@@HOMEBREW4LIFE btw i posted a link to your seltzer video on homebrewtalk.com following someones question. Exposure man! Exposure! You need to blow this channel up! You make great fucking content.
This is the Epitome of chadness. You talk about a kettle sour without the kettle sour process and then boast about being allergic to reading. It shows. Read up, eventually youll make videos with a informative value
So much wrong in this video. 1 packet at your gravity is enough for 5 gals. Use their pitching calculator next time. You don't need/want to make a yeast starter because of the characteristics of this yeast because the first few days the yeast will sour the wort, that's why there was no activity, you warming it up to kick start the fermentation probably fucked up the whole flavor profile.
Love you guys, I’ve already done a philly sour, fermented at 20°C (I’m Canadian) and it tastes pineapple to me. I gotta say though Braj, can’t believe you didn’t bring up It’s Always Sunny In Philadelphia, but I’ll give you a pass
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Very interesting stuff, love your content and style :)
thank you Godfather!
Praise from Don Heath. :O
I'm having a similar activity issue. Nothing after 12 hours pitching. Guess I'll try the jumpstart heating method you used. Thanks for the vid!
Same. Only mine has been about 48 hours. Any luck yet?
@@pysixguy8119 yeah finally took off around 48 hrs. I only warmed up to about 75. Next time I'll make a robust starter, after harvesting from this batch. Fermenting under pressure, not super active, but it's up to 6psi now with decent looking krausen.
First time seeing this video! My next brew is with philly sour and this video popped up real quick during my search. Good stuff man! You know I love the content...
much love braj! And keep me posted how that turns out
Sneaked in that little tip about double milling half of the grains on the Anvil Foundry and now I need to try that next brew. Thanks
Its a great move!
I Pitched two packets at 70F; it soured in two days then I pitched a packet of Belle Saison, finished in 1.5 weeks. I heard it helps to pitch another yeast to finish. Didn’t take a final pH reading but it turned out awesome.
Ha sounds like created a very similar beer, cheers Billy!
Hell ya braj
From my reading and experience the Philly Sour strain 1st produces lactic acid to lower Ph. Then it begins traditional fermentation producing Co2 and ethanol. That explains the lack of airlock bubbles at the beginning. I use 1 packet per 5 gallons. I heavily dryhop my sour recipe and dont get any Belgian flavors. My most successful times using this yeast are with fruited sours. So easy and delicious!
Yo! solid feedback Erik! what temp did you ferment at?
@@HOMEBREW4LIFE Cheers! I let it ride at 68* I too at first thought something was wrong...then I went down the rabbit hole and read a ton off Lalemands website about the yeast strain. Way above my pay grade but still interesting! My recipe had 8oz of Sabro dry hops so Im sure that covered up any Belgain tastes. I was attempting to make a spin off of Collective Arts "Jam Up The Mash" One of my all time favorites!
Love the gaming in the background. Definitely keep that in future vids
thanks for the love DT, have a great weekend braj!
Therapist: So, when did your anxiety start?
Me in 1989 playing TMNT NES, underwater stage: 8:06
lol you too!?!?! haha cheers fellow ff lover
Don't sweat making the same videos. It's the content in between that make this my #1 beer channel.
Braajcast a brew day with the fam.
Much love Cole!
Heck yes! Glad you're enjoying those brews!
thx again braj!
Thank you for making this video. I’m using this yeast in my next brew.
ferment hot braj!
I kegged up my Philly sour IPA last weekend, I hopped it just like I would any IPA, let it ferment for 2 weeks at 66 degrees. And it tastes just like carbonated grapefruit juice! But it's actually really really good. Super fun experiment
hmm very interesting! thx for the feedback tony!
TMNT electric seaweed was the bane of my childhood. I did around 6 batches last year with philly sour but never plain. Cheater tip - throw some frozen raspberries in the keg and turn that bad boy into a fruited sour!
TMNT 4 LIFE!
I’ve made several beers with this yeast, the first time was the only time I didn’t co-pitch with another yeast. This one is slow to ferment. Now I just use it to acidify my wort to 3.3-3.5PH which has always taken around 36 hours at 70F. Then I pitch a small starter of German ale yeast to finish it off. Has worked great! No Belgian flavors or smells yet. Cheers!
That's really great feedback, cheers Hunter! thx braj
Awesome been super curious about this yeast, thanks for sharing the knowledge!
thx braj! have a good weekend my dude
Do you think you could use a Philly Sour Yeast to make a Sour Seltzer?
Finally a review for that yeast , thnx braj ! 🤙🏼🍻
where's your video fam!?!?!
@@HOMEBREW4LIFE it’s coming 21.15 central time
Philly sour doesn't produce much activity in the airlock during the first two days. during the first two days the pH is dropping and not much CO2 is given off. Philly sour benefits from warmer temperatures at around 75 F (23 C) if you ferment at this temp you should get more green apple flavour and less banana.
My LHBS is always out of lambic yeasts but I've seen this. I'm going to try a faux lambic and ferment it for a year in a one-gallon, gonna try this yeast!
I brewed a Gose with it recently and moved it onto Pineapple, Lime Zest/Juice and Roasted Jalapenos. I didn't get any Belgian phenolics in the sample I took before the transfer and I also fermented it a bit hotter (2 days at 67 and then bumped it up to 69). I'll be kegging it in a couple days and plan on making it my first brew vid. Now you've got me hoping the Belgian characteristics are still absent. I dont see that working well with the adjuncts I used but we shall find out. Love your videos Braj.
I just subbed to your channel. Looking forward to that video gnome!
Cheers, great vid, I followed David Heath's raspberry Philly Sour recipe but subbed out the raspberry for 3lbs of Craisins and 1 jug of Simply Lemonade and was awesome. I also pitched 1 pack and was plenty.
Dean braj! was it belgiany? or did the craisins and sour hide it well enough?
@@HOMEBREW4LIFE Cant say I've had a Belgian or know what it compares too as I am no beer expert. I guess it had a fruity taste before racking onto the craisins. I also added the juice and zest from 3 lemons and a half pound of lactose. I can tell you that I turned a buddy that was a die hard budlight drinker into a sour fan with that one.
@@HOMEBREW4LIFE In David Heath's video he stated that yeast is slow and produces the Lactic acid first and you can add a different yeast after about day 4 or five when it is done producing the acid if you want a different ester profile. ruclips.net/video/MfSSp16L4J8/видео.html
Do you think this would work well with your Dill Pickle Gose recipe?
I've done like 4 Philly sours, all turned out great, fermentation takes longer than what I'm used to but didn't use temp control in Australia so was very low maintenance, I just pitch one pack per 5 gals and never had an issue.
what do you think the temperature was? High 70s?
@@HOMEBREW4LIFE I just brewed using it and set temp to 76* on a 1.046 og and ended with 4.5%. I only used one pack of Philly Sour no Belgian flavors. Love the content! I enjoy your videos so much! I always laugh allot watching your stuff.
I've read over pitching Philly Sour tends to drop the pH more. Looking forward to try this yeast out this year.
I let me sit for almost 3 weeks and it tasted around 3.5 pH
Bionic commando!! , man I spent so much time playing that bad boy back in the day. The bar keeps going up. Cheers
Same! NES 4 LIFE. Thx for the kind words, cheers brajlord Adrian!
Used numerous times now. Usually ignore airlock activity (or lack of) for the first couple of days, that’s the time the lacto does it’s magic before fermentation occurs. (Also on their website). 5-7 days and she’s good. Generally ferment at 75-80f for the Philly so the lacto is happy.
Worried about the banana flavour. Could be throwing that due to lower starting temp?
Loving the content too mate (Aussie). Crack on Braj and enjoy! Still loving my kettle sours. It’s hard af to get good belly in Australia, so I use irritable bowel syndrome lacto 🤣
right on BeerChief! Yeah i didn't even think that one thru. Usually i use goodbelly and ferment between 90-105F for kettle sours, but I guess i was just being lazy about it and letting it go at 62F. I'll brew it again over the summer for sure. Cheers braj!
I keep temp 24c for one weeks，ph3.4，taste really good kind like apple cider，smell got peach flavor，great yeast for me
yeah i'm going to try it again over summer and see what the deal is, cheers gnix!
I had a thought; not sure if it would work as a bit of a HB newbie. You could maybe coax out some character of a non-belgian style by finishing with another yeast which has higher attenuation after the Philly has finished it's stuff?
I'm gonna do it again this summer when it's 75F in San Diego. I think that's the best course of action. Thx for watching Ben, cheers!
@@HOMEBREW4LIFE ha, nice one. Try 30F here in London now!
@HOMEBREW 4 LIFE take a look at this yeast, maybe they would send you a small sample for a homebrew batch if you featured on the channel. berkeleyyeast.com/beerstrains/p/galactic
Great video as always. Love the content and the jokes even though I miss half of them. Have some Philly sour sitting in my fridge, will give it a try and look for Belgian flavors....
right on Werner!
Not sure if you are into this at all but can you wash this spent yeast and use it again? If so did it retain its ability to sour the beer?
I definitely wouldnt with this strain
Great info as always CH !!!
Thanks 👍
I have a packet of this sitting in my fridge. Compare notes??
do you ever use amylase enzyme or similar ? pros/cons?
Dude you gotta get on the discord if you're gonna ask a ton of questions. Some of these videos are 5 years old. Cheers! discord.gg/Ja6f6Nx6
Today is 28~30° Celcius here. My belgiun is in my kegerator at 2°C chers
"Super cold in Southern California"...
If I came to spokane, id just wear a full bodied wetsuit
lol fair enough tylor, cheers braj
Try the lallemand helveticus yeast
Think it's worth trying the olive nation flavors in this to help cover up that belgianness or make it a "fruited" sour? Dose by the glass and you can keep changing it up
I'm going to give it another week and see where I'm at, but not a bad idea Jimmy. Cheers Braj!
@@HOMEBREW4LIFE used their 5.5x vanilla extract in an attempt to get close to the cali creamin, tried dosing a small glass but it ended up a little strong i guess.
Maybe the low fermentation temp caused the Belgian esters, in the same way that underpitched hefeweizen yeast produces more banana and clove. Most others I've seen ferment this yeast at 77F, which is at the top end of the Lallemand recommended range. Just a thought... Cheers braj!
it was only at 62F for about 12 hours, then 80F for a 24 hours, then back to 62F for 2.5 weeks. I know this yeast is stressed out to all hell, so maybe it's gotta be a hard high 70's?! Anyways, i'm drinking the beer right now and i'm really enjoying it, cheers unicycle!
The optimal temp range is quite higher than that 68-75, wouldn't rule it out.
I could split a 10 gal batch and ferment at 64 and 75, see the difference
@@dantedeluca978 Maybe not even do one at 64 if we know what 62 tastes like, I’d be more interested in a firm 77. Either way, you’d be a Brajlord to report your findings.
This might shed some light on it: ruclips.net/video/g5OTdRKnNvo/видео.html the pitch rate for the Philly Sour has a lot of impact on its souring potential, so maybe it kicks out Belgian esters when under pitched? @@HOMEBREW4LIFE Love the channel bro
Thumbs up for being from Philly. But really, I'm binge watching all your videos so yeah. I have no reasons to even think about brewing a sour, I have yet to brew my first ever beer...and guess what fam, it happens this weekend. Wish me luck.
I just brewed my first kettle sour with activa blueberry yogurt then pitched the philly sour. Yes only 1 pack...24 hrs later no activity so I guess I'm going to crank up the heat.
check to make sure it's airtight and then wait another 12 hours. If there's still no fermentation.. time to pitch more yeast. Cheers!
They didn’t concoct anything, they found it in a cemetery.
Their own calculator says that for a 1.045 sg wort, 5 gallon you only need one - specifically 10.69 grams out of the 11 gram pack.
1.051 requires 12.07g. Which is just over one.
alright well sounds like i'm hitting you up next time for i go live on the internet lol. Cheers JD!
Exactly.... On the Lallemands webinar they said that for a wort higher than 1.045ish you should use two 11g packets, which was what did, and my final ph was 3.1... super sour. Next time Im gonna try 1 and a half packets
@@loko306 any idea what your fermentation temperature was? It sounds like going to the low or high end of recommended temperature can influence the ph. Haven’t used this yeast yet.
@@winnguyen443 honestly I can't remember what the temp was, but I re-brewed the beer again using only one packet (11g), and the result was way better. Sour yet drinkable and enjoyable
@@loko306 thanks Jose. For 5 gallons of 1.040 , I’ll go with 11g at the high end of Lalbrews temp. recommendation. My Philly Sour yeast is on order for next week.
hype, the philly sour was so hyped last year. I prefer lacto plantarus co-pitching, it's legit the easiest way to ez sour a beer IMO. Great vid as always btw.
whoa, DM me. Sounds like i gotta pick your mind dillon!
Are you talking about white labs WLP693?
@@HOMEBREW4LIFE No, here is the link to where I initially found this technique; there are more official "studies" and more scientific stuff on Milk the Funk and other websites if you just look for "lactobacillus plantarum co-pitching". I just use the lacto that's mentioned in this article and co-pitch with my kveik that I harvest and save (sigmond-voss). They end up finishing around the same time. The only thing is that this lacto is very hop sensitive (explained on the website) so I just add a hop tea or dry-hop once the beer is sour enough and then add fruit or whatever else. www.homebrewtalk.com/threads/fast-souring-modern-methods.670176/
That’s love your openings
much love steve braj!
I was saving for an electric anvil setup but ill just try this yeast first on my current setup and see if its satisfactory or if I should just keep saving. lol. I live in Florida so I shouldn't have any fermentation issues hopefully. It would be my first sour as well so if its subdued and gets me into it that would be sick. Thanks for the video!
yeah all in one brew systems are not going to like yeast brands that have lactic acid in them, but we will see how the future turns out. Cheers Matt!
I thought that MBC at the end was going to be a Ferris Bueller "You still here? Its over, go home, go." lol
ha, i'll do that next time, but i'll make sure i'm butt naked in the hallway when the camera is out
Looking forward to getting into the sours. But also thanks for the TMNT footage, I really forgot about the fact I could get to those swimming levels (and that they existed). Also any tips on killing the final Bionic Commando boss?
GREAT CALL ON BIONIC COMMANDO JAMES! And yes, game genie! #easyfix
@@HOMEBREW4LIFE game genies are for pussys that drink hard seltzers braj!
The green screen graphics are 🔥 fam
Thx for always showing love Andre. Retro gamer 4 life over fam
What was the before and after PH, do you remember?
No clue. I just went off taste
I can always count on you for a laugh Braj. Killer content and edit like always.
Cheers Hop Killer! keep the content coming fam!
are you still using the foundry?
It broke
Nice video hopefully it cleaned up mine is super crisp and clean no Belgian funk
what did you ferment at?
@@HOMEBREW4LIFE 72f 8psi I under pitched it 1 pack into about 12 1/2 gallons.
You Said It Gets Iffy When you Go Inland Lol im in Riverside have you Heard Of Kings Brewery in Rancho ? what Do you Think of Frose Beers ?
I have not heard of them braj, but i will keep them on my radar
@@HOMEBREW4LIFE rar brewing , 405 north , kings brewing, are so popular that locals are reselling around $10 a can because hash smokers just discovered fruit beers.
@@HOMEBREW4LIFE there basically over pureed sours that people freeze , the term frose come from white women freezing rose wine
Philly sour is amazing
Agreed! Im looking forward to seeing where that strand evolves from here
It's all about the Braj's!!!
Cheers Braj!
Brewed my blueberry sour milkshake IPA with this stuff. Gee DOUBLE O Dee
right on! Do you remember wha temp you had it at?
@@HOMEBREW4LIFE 64 degrees, I didn't get the Belgian flavor that you mention. I made a blueberry breakfast sour with it as well at that temp.
Nice, I still haven’t brewed a sour yet, maybe soon.
👍🏻👍🏻🍺🍺
ferment HOT LIKE A saison. Cheers TM!
“Weed dealers know what I’m talking about”😂
you better be brewing this week Garrett!
Good Vibes! Good Brews! Brazil homebrewers online wit you!
Chea braj! Cheers from San Diego!
Ordering this for a future Lichtenhainer. Never had one so here goes nothin'
I guess ferment high is the verdict!
What was the final ph with only one packet of yeast????
I did not test it, but it's sour AF. I'd put money on 3.4. The lactic acid part definitely works braj
@@HOMEBREW4LIFE thanks bro!
Temp too low for philly sour. DId mine at 75* for the first 5 days, then 78* for the last 4 -- no belgain. Also, pitch rate determines sourness. If you are looking for as sour as it gets do 2 packs per 5 gallons, one pack just made mine slightly tart.
yes sir, seems like that's the verdict for this yeast. Ferment it like a saison. Cheers KR
Make a half glass full shirt braj!
but what if it's half full of cyanide lol?
2 packs of yeast and warmer ferment temps? I’ll give it a shot
yeah seems like i fermented too cool and the yeast was not a happy camper about it
Sweet video man. Gamer green screen is lit
Thanks braj, i was rocking your shirt this week two. Got some compliments!
Love the AVGN shoutout
Great catch JC! Honestly, that's probably my biggest influence. Cinemassacre fuels H4L
@@HOMEBREW4LIFE He's gonna take you back to the past to play the sh**ty games that suck a**... I have the Anvil Foundry and always get a stuck mash, even with rice hulls. Thanks for the info on combining single and double milled grain. I'll be trying that this weekend.
First time I've seen any of your videos. Funny stuff! Next time ferment the Philly at 75F because 63F is way too low for that stuff. You'll skip any "Belgian" character. Add 200g of dextrose to the boil and it will help lower the pH further and bring out some peach and tropical fruit character. Pitching rates should be 1 - 1.5g per liter... Maybe I'm wasting my time typing this since you hate sours ; )
braj... i meant to say that "I hate belgians", but i'm an idiot! Sours are my top 3. Yeah after reading these comments, i guess it's all about fermenting this yeast like a saison. I'll definitely attempt it again this summer! cheers braj!
@@HOMEBREW4LIFE Ok that makes more sense. I was wondering why someone who hates sours would brew a dill pickle gose! After watching your video I've decided to add it to my brew queue. Cheers.
Hell yes! Belgian sours here I come!
lol ferment cold for that Belgian flavor Brandon, cheers braj!
I wonder if the banana flavour is an off flavour... maybe a double pitch would have helped? Or throw fruit in it like other you tube reviews of the yeast.
yo Mark! Off flavors (or esters) for sure. You gotta ferment hot to keep the lacto happy. It's too cold to do it right now without temp control, so i'll definitely do it again over summer when it's 80F in my garage. cheers braj!
@@HOMEBREW4LIFE in Canada this is the lagering months LOL 25F here
Yo Braj, when you describe a "Belgian" flavor, what flavors are you experiencing? I wasn't quite sure what Belgians taste like and looking online gives every flavor under the sun. They all seem to be fruity/citrus/wheat. Kinda seems like the background of a sour.
yo John! Banana all the way around. Taste and Aroma. It's not a bad thing if you like Belgians but I fermented this yeast way too low. Lactobacillus likes hot. I'm going to do it again over summer
Why would you do a kettle sour with the Philly sour? Its a yeast, no lactos. During the kettle souring it should already produce alcohol that is then boiled off again
wrong
Man I had this drunk of a neighbor that would blast mariachi music it was annoying too. Also do you reseal those hop bags or just let them ride in you freezer I just bought 3lbs on sale and trying to figure out how to keep it fresh.
my neighbors win in the bbq department, but not in the music department
Weirdly enough I just made a sour using philly yeast and it tasted completely normal up until the last day of fermentation and then boom, Belgian hefe banana clove taste. I'm letting it clear up any esters and then cold crashing it but I remembered this video when I tried it. Luckily I don't care too much because it's going to be a pastry/smoothie sour (I know, blasphemy).
Sounds delish!
@@HOMEBREW4LIFE I would ship you a can but I think they arrested Ted Kaczynski for shipping smoothie sours in the mail
Braj you know she did it
lol without question
Subscribed. Mr Baskin is cat droppings.
Agreed and thanks for the sub, cheers OSU!
like the video and the ADHD-speed pace of it. Funny thing, i'm a Belgian myself and to be honest i have no idea what 'Belgian' is supposed to mean in this context. I know the triples we make/like here do indeed often have this 'banana-flavour' coming from the yeast and we also have the Lambik/Gueuze's (sour) but they are never combined as these require a completely different brewing technique. Or are we talking the Wheat-beer-flavour as begin Belgian? Can someone explain? :-)
What is this 100/100 beer, does it exist for you?
tbh, i don't even wanna try it. It'll never live up to anybodies expectations. Whatever beer i crack after running a marathon is the greatest beer of all time
"My biological step-father told me that."
"like biological step father like son!"
@@HOMEBREW4LIFE btw i posted a link to your seltzer video on homebrewtalk.com following someones question. Exposure man! Exposure! You need to blow this channel up! You make great fucking content.
Bionic Commando baby!
Nice catch! definitely underrated! #capcom
Experiments create Experience
That's right! cheers Curt!
That contra life!
cheers to simpler times rob!
higly recommende not start phylli ...
Heavy Barrell!!!! Fuck ya.
Philadelphia cream cheese is from NY.
Philly's still awesome, though.
The more you know! Thx for watch cameron!
Up by FT Drum to be exact haha
This is the Epitome of chadness. You talk about a kettle sour without the kettle sour process and then boast about being allergic to reading. It shows. Read up, eventually youll make videos with a informative value
you sound like a very cool person bob. A true pillar in the community!
Green screen game strong!
Thank you Count Dracula!
Good ass movie 1:34
Daniel day lewis is my favorite. Nice catch Juan, cheers braj!
Just throw a hundred pounds of fruit in it, label it as a smoothie sour. profit.
easy fix lol! cheers alex
but casey I asked for the video wtf
what up Enzo! i'm going to try it again over summer when it's high 70S
Weird, I never knew you could overdose on peyote
What up salty P!
Save some of that sniff power for me.....and my beer 🍻
deal Skooby!
100% RO? You're going to be a bit short on calcium no?
Add 2 grams of gypsum if you're up for it
MBC!!!!
So much wrong in this video.
1 packet at your gravity is enough for 5 gals. Use their pitching calculator next time.
You don't need/want to make a yeast starter because of the characteristics of this yeast because the first few days the yeast will sour the wort, that's why there was no activity, you warming it up to kick start the fermentation probably fucked up the whole flavor profile.
Down to collab?
Love you guys, I’ve already done a philly sour, fermented at 20°C (I’m Canadian) and it tastes pineapple to me.
I gotta say though Braj, can’t believe you didn’t bring up It’s Always Sunny In Philadelphia, but I’ll give you a pass
lol i never really gave it a chance, but i'll go back. Thx for watching and have great weekend, cheers Eddy braj!
Not a kettle sour
First
I owe you a beer for that lex braj!
@@HOMEBREW4LIFE I owe you one I'll catch you at booze bros one day.