Adding some simple sugars like dextrose at the end of the boil are supposed to increase the potential souring! Great vid as always martin 🙂 I did a fruited Berliner Weiss with philly and it turned out well
Looked good, only made one sour beer myself a sour IPA used the Philly sour to start and finished off with kveik and a temperature raise once pH had dropped to 3.6. Nice and easy and super clear. Thought you might go wild souring as you did for one of the stouts but this yeast so reliable.
I made your passionfruit gose and it came out excellent. I'm thinking for my next gose I'll use the same recipe except I'll try the philly sour and maybe substitute the passionfruit with blackberry.
I brewed a sour recently with this yeast, only noticed after bottling that Lallemand don't recommend bottle conditioning with this yeast😟 Bottles have a pellicle forming on top, has anybody experienced this?
I've got a packet of Philly Sour waiting to do something similar. I like doing the kettle sour but the last time I did it, I got to me noticeable butyric acid, i.e. baby vomit. Others didn't notice it but it was too much for me, resulting in a 5 gallon dump. Definitely need to get around to brewing with it.
I've used philly before didn't like it as it didnt sour enough I recommend if you use it use their yeast calculater you probably need 2 packets or more
@@electricjay111 The souring potential is primarily dependent on two factors: pitch rate, and glucose availability. If you pitch too much, or too little, then it will not sour as effectively. The yeast use glucose in the production of lactic acid, so too little glucose for the batch size will reduce souring potential as well. Lallemand put out a video with the guy who's lab identified this yeast. I believe he goes over the proper pitch rate there, as well.
When she presented her challenge I was wondering if Philly sour would make an appearance. Really loving these collab videos, it's great exposure to the homebrew community and pushes the limits of brewing a step further. Great job Martin
Hi Martin loving the channel you’ve forced me to start brewing I must say my one question is how do you work out your water amounts mash and sparge thanks
Sea salt contains iodine, which can negativly affect the taste. It is much better to use rock salt! It is also important to use indian correander seeds, instead of widely available (at least in EU!) one, to avoid introducing "meaty" flavour into beer. (not sure which one You have used).
Your videos are so great I have to step up my editing game! Now you have to pick if you want to be the "Gordon Ramsey of Homebrewing" or the "Martin Stewart of Homebrewing"!
Hey Martin, great work as always. Im a late comer to your channel and slowly making my way through your 99 beer videos. I would love you to have a look at the book Sacred and Herbal Healing Beers by Stephan Harrod Buhner. There are some insane recipes in there (like rosemary, stinging nettle or mustard beer) and he makes the point that fermentation sort of 'upcycles' the health benefits of these ingredients and makes them better available for the body. I saw your garlic beer video and thought it might interest you. Cheers!
@@TheHomebrewChallenge I attempted that for my first kettle sour and it didn’t turn out well. I have much more experience with sours so personally would be curious to try it again. That said, I suggested it since it seems like it would be quite the… “homebrew challenge”
Very cool video Martin. I just used Philly Sour for a Brewtubers collab. I got a slight saison character out of the beer. Interested if you got the same thing? We fermented at 75. Sláinte
Hi! I'm from Brazil and I like too much your videos! In Brazil we like to brew in home too. We are trying to create a new Brazilian style beer. Many homebrewers here are make this style of beer... We called this Brazilian Ale. It's similar to a Cream Ale but more hoppy with Dry Hopping method. There are many videos on RUclips about this way of make craft beer. Please search for "Brazilian Ale" or "BR-Ale"... We will be thankful if you could try brew this style.
@@TheHomebrewChallenge There are many variations of ingredients that we use to complement the malts in the recipe. For example, corn gritz, corn flake or cassava flour... Here is a recipe from a youtuber named Leandro from the "Cerveja Fácil" channel: Batch Size: 20L OG: 1040 FG: 1005 ABV: 4.6% IBU: 15 INGREDIENTS: Pilsen Malt 3kg Flaked Corn 500g MASH: 68ºC 60min BOIL 60min HOPS 10g Simcoe at 45min 40g Simcoe Dry Hopping YEAST US-05 or similar Ferment at 16ºC for 7-10 days Full recipe details in this video: ruclips.net/video/brjEkm6Ce9I/видео.html
![The 4 EASIEST Ways to Make SOUR BEER! [+Recipe]](http://i.ytimg.com/vi/PT9kXC0E2Zs/mqdefault.jpg)
I'm enjoying the colabs happening all over on the RUclips brewers...really cool
Fantastic collabs! Loving seeing all of these more often!
Really like this "Challenge" type of video. Can't wait to see more!!
Thanks!
Adding some simple sugars like dextrose at the end of the boil are supposed to increase the potential souring! Great vid as always martin 🙂 I did a fruited Berliner Weiss with philly and it turned out well
Good tip.
Looked good, only made one sour beer myself a sour IPA used the Philly sour to start and finished off with kveik and a temperature raise once pH had dropped to 3.6. Nice and easy and super clear. Thought you might go wild souring as you did for one of the stouts but this yeast so reliable.
Two of my favourite brewing channels at once what not to like
I made your passionfruit gose and it came out excellent. I'm thinking for my next gose I'll use the same recipe except I'll try the philly sour and maybe substitute the passionfruit with blackberry.
Cool yes that would be interesting. Suspect it’ll be a little less sour but still have that refreshing pucker to it.
I brewed a sour recently with this yeast, only noticed after bottling that Lallemand don't recommend bottle conditioning with this yeast😟 Bottles have a pellicle forming on top, has anybody experienced this?
I've got a philly sour gose fermenting right now! It's about ready cold crash it. Can't wait to try it
You’re in for a treat!
Sara went really easy on you! Philly Sour is a great yeast for this, and a no brainer to use here. Fun video!
I’m really amazed how well Philly Sour pulled this off.
only other reasonable choice afaik is acidulated malt
Perfect. You're doing exactly what's on my todo-list :)
I've got a packet of Philly Sour waiting to do something similar. I like doing the kettle sour but the last time I did it, I got to me noticeable butyric acid, i.e. baby vomit. Others didn't notice it but it was too much for me, resulting in a 5 gallon dump. Definitely need to get around to brewing with it.
I've used philly before didn't like it as it didnt sour enough I recommend if you use it use their yeast calculater you probably need 2 packets or more
Baby vomit… yeah that would be a tipper!
@@electricjay111 The souring potential is primarily dependent on two factors: pitch rate, and glucose availability. If you pitch too much, or too little, then it will not sour as effectively. The yeast use glucose in the production of lactic acid, so too little glucose for the batch size will reduce souring potential as well.
Lallemand put out a video with the guy who's lab identified this yeast. I believe he goes over the proper pitch rate there, as well.
I made Berliner Weiss with those yeasts, it was really good!
😋
The yeast sounds interesting thanks. I'm going to try this recipe. Can I ask if and how you would add fruit to this?
Yes a fruit addition would work great, added to the fermenter after a couple of days.
@@TheHomebrewChallenge thanks! Love your vids and will probably give this ago with the addition of some fruits
Interesting challenge, can’t wait to see Floras results
Me too!
When she presented her challenge I was wondering if Philly sour would make an appearance. Really loving these collab videos, it's great exposure to the homebrew community and pushes the limits of brewing a step further. Great job Martin
Thanks!
Solid collab, cheers!
Thanks!
@@TheHomebrewChallenge @homebrew 4 life make it happen!
Hi Martin loving the channel you’ve forced me to start brewing I must say my one question is how do you work out your water amounts mash and sparge thanks
I just use BeerSmith with my equipment profile.
Thanks I did try that but didn’t get me to correct final g be good if in description you could put a measure thanks again for great content
The philly sour seminar from lallemand says that it likes to be over pitched at 1-1.5 g/L for best results
Cool video ! How do you like your claw hammer compared to the unibrau?
Enjoyed the video. What was the pre-fermentation and final pH?
Sea salt contains iodine, which can negativly affect the taste. It is much better to use rock salt!
It is also important to use indian correander seeds, instead of widely available (at least in EU!) one, to avoid introducing "meaty" flavour into beer. (not sure which one You have used).
Your videos are so great I have to step up my editing game! Now you have to pick if you want to be the "Gordon Ramsey of Homebrewing" or the "Martin Stewart of Homebrewing"!
😆 Oh definitely Ramsey. The yelling would be much more fun. “WHERE’S THE LAMB SAUCE… I mean lactobacillus?!”
Hey Martin, great work as always. Im a late comer to your channel and slowly making my way through your 99 beer videos.
I would love you to have a look at the book Sacred and Herbal Healing Beers by Stephan Harrod Buhner. There are some insane recipes in there (like rosemary, stinging nettle or mustard beer) and he makes the point that fermentation sort of 'upcycles' the health benefits of these ingredients and makes them better available for the body. I saw your garlic beer video and thought it might interest you. Cheers!
It's great that you can interact over a long distance with today's technology. Greetings from Guayaquil - Ecuador
This was a fun challenge! Not a big sour guy but this sounded refreshing
Pairs really well with stumbling off the exercise bike
Flora and Martin FTW!
I thought you were going to end up doing a sour mash. I haven't heard of the philly sour before.
You could have also attempted to sour with just unmilled grains.
That would be lactobacillus though
@@moltiin ah true, since you’re pitching naturally occurring lacto
Ooh yes. Gray area!
@@TheHomebrewChallenge I attempted that for my first kettle sour and it didn’t turn out well. I have much more experience with sours so personally would be curious to try it again. That said, I suggested it since it seems like it would be quite the… “homebrew challenge”
Very cool video Martin. I just used Philly Sour for a Brewtubers collab. I got a slight saison character out of the beer. Interested if you got the same thing? We fermented at 75. Sláinte
That may have been the “wild” character that Sarah was picking up on.
30% acid malt should do it
They can suggest a recipe for Christmas beer.
Hi! I'm from Brazil and I like too much your videos! In Brazil we like to brew in home too. We are trying to create a new Brazilian style beer. Many homebrewers here are make this style of beer... We called this Brazilian Ale. It's similar to a Cream Ale but more hoppy with Dry Hopping method. There are many videos on RUclips about this way of make craft beer. Please search for "Brazilian Ale" or "BR-Ale"... We will be thankful if you could try brew this style.
Interesting! Do you have a favorite recipe?
@@TheHomebrewChallenge There are many variations of ingredients that we use to complement the malts in the recipe. For example, corn gritz, corn flake or cassava flour...
Here is a recipe from a youtuber named Leandro from the "Cerveja Fácil" channel:
Batch Size: 20L
OG: 1040
FG: 1005
ABV: 4.6%
IBU: 15
INGREDIENTS:
Pilsen Malt 3kg
Flaked Corn 500g
MASH:
68ºC 60min
BOIL
60min
HOPS
10g Simcoe at 45min
40g Simcoe Dry Hopping
YEAST
US-05 or similar
Ferment at 16ºC for 7-10 days
Full recipe details in this video:
ruclips.net/video/brjEkm6Ce9I/видео.html
DIDIN'T I TELL YOU TO USE PHILLY SOUR?? awsome!
Haha indeed
I can’t believe they are dating in a long distance relationship
You're lucky she didn't say rauchbier!
Lol 😭
Yeah... we know. From Clawhammer supply.