For anyone planning to brew this: I pitched a single pack of Philly Sour, fermented at 75F and got concerned when there was no airlock movement during the first 48 hrs. After some research, I learned that this lag phase is where the lactic acid production takes place. Day 3 I had a bit of movement and it was ripping hard on day 4. I had seen other Philly Sour videos which reported mixed results with regards to the level of acid production so I had tempered my expectations. Pulled a gravity sample on day 6…smelled great, taste was perfect and my pH reading was 3.49. Looking forward to the next brew with this yeast🍺

@HopsANDgnarly

Жыл бұрын

Stoked it turned out well for you! Perfect pH 👌🏼🍻

Dan , nice video and nice tip regarding the vanilla addition for sweetness . Gotta get me some of that fierce fruit !!! Thanks dude !

Looks awesome, great idea on the marshmallows!

Amazing how it added marshmallow and fruit. the beer must have been delicious! Congratulations brewer!

Looks incredible. Always enjoy your videos man!

@HopsANDgnarly

2 жыл бұрын

Thanks! Love to hear it!

Such a great video, nice and clear text and beautiful beer!

@HopsANDgnarly

2 жыл бұрын

Stoked you liked it! 🍻

Yet another banger, Dan! I love fruited sours and adding a touch of vanilla sounds awesome, can't wait to brew another so I can give that a go 🍻🍻

@HopsANDgnarly

2 жыл бұрын

Thanks dude! Stoked to see yours!

That looks dang delicious.

Dude! Love the ideas you presented! Gonna have to try that marshmallow trick myself. I’d bet that would work nice for a dessert stout too! Philly sour is on the list of summer brews this year so I can’t wait to try it out and see what happens!

@HopsANDgnarly

2 жыл бұрын

🙌🏼🍻

I just made a batch and managed to hit my gravities which is always a plus. I made a few changes like using actual vanilla beans and going pretty heavy on them. I'm also only using philly sour yeast to give it room to drop the ph significantly. If I knew all the ingredients would cost me over $110 I would've thought twice about it but I can't wait to try it out when it's done!

I don't know what I'm doing. But soon I shall learn! This looks amazing

Still to this day I’m not a huge fan of sours, but this play on this style of beer has me interested! I might have to try this recipe and have this on tap this summer. Keep up the great work, love your content!

@HopsANDgnarly

2 жыл бұрын

Pics or it didn’t happen! 😂🍻 Thanks dude!

Brewed this beer Friday only with blueberry puree instead of blackberry. Cant wait to see how this turns out.😁 Amazing videos you have!

@HopsANDgnarly

2 жыл бұрын

Yes dude 🙌🏼 let me know how it turns out!

Nice job, dude. I work in the cellar at Prairie Artisan Ales. Very similar to one of ours. That head retention was impressive.

@HopsANDgnarly

2 жыл бұрын

Dream!! If I get I chance to visit I’ll be lookin for Stew!

Hi, great vids :) ! What was your finished pH? What was your fermentation temp using a mixture of philly sour and kviek? TIA

Always love your videos, Dan. Super high quality editing/production (as well as good brews!). Do you come from a media background by any chance? Have to tip my hat to the quality, interesting content you produce, you're a real pro!

@HopsANDgnarly

2 жыл бұрын

Thanks man you’re too kind! And I work as a Learning Experience Designer making lots of tutorial video content for a SaaS company

Big Fan of Drekkers! Just transferred 3 gallons of sour beer on top of 16 pounds of fruit yesterday and carbing now. Hoping for a similar result. Love the Philly sour yeast👍

@HopsANDgnarly

2 жыл бұрын

Sounds great I like that kind of fruit to beer ratio!

MBC at 0:38 in

@HopsANDgnarly

2 жыл бұрын

🙌🏼🍻

Brewed this for a March Madness gathering and it was a hit. Made my own fruit purée and used a carb stone at the bottom of the corny to keep the fruit in suspension👍🏻

@HopsANDgnarly

Жыл бұрын

Hell yea that sounds perfect!

Nice looking beer dude!!!

@HopsANDgnarly

2 жыл бұрын

Thanks man!

I just kegged this. What has been everyones experience with not using a floating dip tube. Im thinking I need to switch to one to avoid the pulp or is that just the first few pints?

great video Dan! is it ok to use the same fermentation vessel/kegs for sours that you would normally use for ales and lagers?

@HopsANDgnarly

2 жыл бұрын

It’s somewhat of a gamble in most situations. But Philly sour yeast isn’t one of them because normal cleaning should easily wipe out any trace of the yeast. Brettanomyces and pediococcus are the ones you need to be careful with

When you added the puree to the keg, how long did you let it rest condition and how did you mix the puree and beer together so the puree was incorporated?

Could I ask your water chemistry numbers you used based off your NEIPA recipe?

That brew sounds amazing. Did you co-pitch the yeasts or wait until the Philly was finished producing the lactic? Good tip with the vanilla. Thanks for the info and excellent production value.

@HopsANDgnarly

2 жыл бұрын

Thanks! Yep copitched them at the exact same time and it worked out well 🍻

@brewingbadTN

2 жыл бұрын

That’s interesting! I’ve read other yeasts will outperform and overtake the Philly so it’s cool to see a data point showing you can co-pitch it and still get a sour brew. Did you happen to get a final pH?

Great video as always, Dan. I have been incorporating vanilla into a lot of my sours over the years, especially when I am imitating something like a pastry or cobbler sour. I make my own with high quality beans split open, scraped and then chopped up. Place it all in a jar with some vodka for a few weeks and you're left with a higher quality extract than you can typically get in the store. Question: Did you add anything to the beer to prevent a secondary fermentation or just rely on the low temps of your keezer to prevent it?

@HopsANDgnarly

2 жыл бұрын

Thank you! I used a tincture like that in this beer and it turned out well so I think I’ll make some more! I didn’t add anything to kill the yeast yet but I will need to if I end up canning it

@midman112

2 жыл бұрын

@@HopsANDgnarly I used potassium sorbate for a satsuma pale ale and it turned out well. Wine makers use it for the same purpose which is where I got the idea after talking to a friend who makes muscadine wine.

Yesss! Love to see the return to some sour beer. Just in time for spring 🍻 How's the solera doing?

@HopsANDgnarly

2 жыл бұрын

🙌🏼 I keep topping off the solera’s airlock every couple weeks but it’s mostly just hanging out getting funky 🍻

Awesome channel, just found it this last week. You are my new favorite brewtuber! I am about to attempt a mango marshmellow smoothie sour based on this recipe! I bumped up the original gravity a bit since I know that the puree will dilute it in the end. Any idea what pH this one came out at? Was curious if I should copitch with my US05 kind of like how you did with Loki, or if I should give it a few days to sour first.

@HopsANDgnarly

Жыл бұрын

Stoked you found the channel! PH was around 3.4 and looking back I would just use Philly Sour I think

@KastlerOfficial

Жыл бұрын

@@HopsANDgnarly Interesting, any specific reason? My OG is quite a bit higher and I heard philly is a pretty slow fermenter so I figured I would help it out with a powerhouse like 05.

@HopsANDgnarly

Жыл бұрын

It can't hurt anything to throw it in! Philly sour can be a little slower because it's going through two metabolic processes but it's super reliable. And it always comes through in the end! I'm just getting to the bottom of this keg and it tastes even better now than it did at the time of this tasting.

Thank you

@HopsANDgnarly

2 жыл бұрын

🍻

did you have to kill the yeast with some PMB or anything before mixing with the puree in the keg? Or just relying on temperature to stop any refermenting?

@HopsANDgnarly

2 жыл бұрын

For now it’s still live in the keg but I’ll need to kill it if I end up canning. Looking like it’s not gonna last much longer 🍻

Did you continued the fermentation after you added the blackberry purree until the gravity was stabilized again or did you drop the temperature after the addition of the fruit so it keeps all the sugars unfermented and retain all the "fruitness" to the rest body of the beer?

@donb2778

2 жыл бұрын

Good question. I'm thinking about adding the puree to the primary so it boosts abv. In the video, he added it to the keg and carbed is my assumption.

Did you add both yeasts at the same time?

Is there a big difference if I add the puree to the primary compared to the keg? I want a little more abv and assume it would add more sugar in the fermenter boosting the abv compared to the keg. The beer has been in the primary now for 2 weeks and sitting at 1.016. Thanks in advance.

@HopsANDgnarly

2 жыл бұрын

In both cases you’ll see some refermentation but it’d be very slow at serving temp. You can add it in primary, keep an eye on the gravity, and stop the fermentation wherever you’d like either by cold crashing (will still slowly ferment) or chemically using something like potassium metabisulfate or potassium sorbate or both

I'm thinking of making this over the weekend. Did you co-pitch the Philly and Loki, or wait a few days before adding the Loki ?

@HopsANDgnarly

Жыл бұрын

Sweet! If I remember right I co-pitched them in this one. You could easily get away with just using philly sour too

Nice looking beer! I just added 5 lbs of raspberry puree to my Gose at secondary. I hope it is enough?

@HopsANDgnarly

2 жыл бұрын

It’s different for different fruits and styles but that sounds tasty to me!

Hey man, I made a mango marshmallow version of this and i cannot get the puree and beer to mix. any ideas? Thanks! tastes great so far just need it to homogenize. It's not carbonated yet so maybe that will help?

@HopsANDgnarly

Жыл бұрын

You will naturally have some separation due to gravity (which is why cans of this style usually say something about rolling the can). The best thing I’ve learned is to put purée into a keg or secondary fermenter first and transfer beer on top to help it mix. Rolling the keg when carbonating can help and if it’s in a conical tank you can shoot some CO2 into a lower port to “stir” it up. I also usually use a floating dip tube but that won’t necessarily help with mixing.

With the way you added the fruit in the keg you have to keep this cold or it can risk starting fermentation back up again and making a mess. Right? Or am I thinking of a different type of fruited beer?

@HopsANDgnarly

Жыл бұрын

Yea you have to either let it ferment more in the keg or get it cold and drink it fresh

How did your tasting notes differ after the vanilla addition?

@HopsANDgnarly

2 жыл бұрын

More perceived sweetness and body which helped emphasize both the marshmallow and blackberry. The blackberry purée on its own is pretty tart and needed that “sweetening” effect to make it taste like an actual blackberry

Was there any issue with the marshmallows coating any equipment once chilled or any difficulty cleaning? I heard a commercial brewery (can't remember which) was having some issues with marshmallows doing that with use in the kettle. I'm just about to add them to an Imperial Chocolate Stout but post primary fermentation.

@HopsANDgnarly

2 жыл бұрын

I think you start running into problems if you use them all the time. Didn’t have any issue using them once

@AlbeeSoaring

Жыл бұрын

I heard someone else mention this before, but honestly not sure how this could mess anything up. I make my own marshmallows and can say all they are is sugar, corn syrup, flavoring and some gelatin. About half a marshmallow is just air from the whipping process. All the ingredients are easy to break down when hot, so I guess if you wait to long to clean or clean with cold water you could have a issue.

Dan Looked good. That glass of yours is cracked circumferentially just above the stem or bottom of the glass. I've had this happen spontaneously to one of my glasses. The top will fall off the bottom and it will be messy!

@HopsANDgnarly

2 жыл бұрын

Oh god the future is not looking good for me lol

how's the pouring of this beer with the fruit puree in it? Does it clog up the ball lock?

@HopsANDgnarly

2 жыл бұрын

Super easy going since all the seeds have been removed. I’m also using floating dip tubes in all my kegs

@donb2778

2 жыл бұрын

I added the 11lbs of puree to my keg and don't have the floating dip tubes. In hindsight I should've added the puree to the fermenter/secondary becasue I am pulling straight puree even after shaking/stirring etc. I will need to transfer it to another keg in a few days once everything settles. Just an issue I've experienced.

What a beer!! Look absolutely incredible man! How are you liking that B40?

@HopsANDgnarly

2 жыл бұрын

Thanks dude! I hear you’re looking for a 240v upgrade. I haven’t used a homebrew setup that can compete with Brewtools in really any category. Across the board I highly recommend it!

@TheApartmentBrewer

2 жыл бұрын

@@HopsANDgnarly NGL I am seriously eyeballing it, the price is tough to swallow though, discount or not!

@HopsANDgnarly

2 жыл бұрын

@@TheApartmentBrewer Yep that’s for sure. The other ones I’m curious about are the Braumeister pro and BrewHa BIAC but there aren’t really any ambassadors or reviewers out there so it’s hard to know how they’d stack up

Excellent video! Just a few questions related the marshmallows as there appears to be a lot of debate online regarding marshmallows in beer. 1. Did you notice much marshmallow flavor? 2. Would you include the marshmallows again in this beer, and if so would you increase or decrease the amount, or keep it the same? 3. Some people recommend going with a marshmallow extract instead to get the marshmallow flavor as opposed to using actual marshmallows. Have you done that and if so, what is your experience with it? Thinking of using marshmallows in my next beer and wanted to get your feedback. Thank you!

@HopsANDgnarly

Жыл бұрын

Thanks! Yep definitely noticed some vanilla and marshmallow flavor. You could do more but then you gotta start thinking about the heating elements and clean up process. Not a fan of extracts but if you go that route I’d combine it with some actual marshmallows. The homemade square ones would be killer in a beer too. The biggest reason I used them was to feed the Philly sour yeast but it ended up tasting amazing

@korymiller5416

Жыл бұрын

@Hops & Gnarly I'm not a huge fan of extracts so if I'm being honest I was hopeful your answer would be "use actual marshmallows" which it was! I'm just getting into homebrewing, brewed my first wheat ale on Christmas Day (waiting to bottle it so I can brew my next one!) I will follow up when I brew with marshmallows and let you know the result. Thanks for the quick reply!

@HopsANDgnarly

Жыл бұрын

Sounds great! Have fun man 🍻

No gasket on your keg lid?

@HopsANDgnarly

2 жыл бұрын

No no just popped the lid on while I was setting up the shot to protect it and I put it on after the purée was added

How are you able to get such a high OG? I always come in about 1.045 no matter the grain bill/temp/volume.

@HopsANDgnarly

2 жыл бұрын

Interesting normally it’s a result of more grains to the same amount of water but you also tend to see lower efficiency with heavier grain bills. So I can see how you’d hit the same gravity. I would try making a smaller batch. If you normally make 5 gallons of 1.045 wort try making 3 gallons of 1.060 and set your efficiency about 10% lower than normal. I think that could help break the pattern and you can adjust from there

@lumberjack3548

2 жыл бұрын

@@HopsANDgnarly thank you for the advice! Time to break out the old 2-gallon fermentor then.

Why 2 yeasts? Philly Sour produce lactic acid in the first phase and then it produces ethanol like regular yeast, it also has nice esters and fruity flavors. I don't know about the second yeast you used, but that wasn't necessary if you are unaware.

@HopsANDgnarly

2 жыл бұрын

I agree not super necessary just kinda fun

I could watch marshmellows melt like that all day...

@HopsANDgnarly

2 жыл бұрын

🙌🏼 I was prepared for a mess that never came

On the verge of buying all this equipment

@yungjarritos

Жыл бұрын

Would you offer one on one time with those who may need extra help and have many questions lol very serious inquiry

@HopsANDgnarly

Жыл бұрын

There’s a whole community of people who use this stuff that you can tap into online! I’d start by joining groups on Facebook like all grain brewers

"Beer"

Sorry but nope. Hate anything pastry.