This is exactly what I’ve been wanting to brew! Excited for your sour series.

@TheApartmentBrewer

11 ай бұрын

I hope you enjoy!

Gonna try it soon!

This sounds amazing. Think it's our next brew

Great coverage 🍻

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!

@TheApartmentBrewer

11 ай бұрын

I'm glad you enjoyed this one so much! It was a ton of fun to brew. Cheers!

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!

@TheApartmentBrewer

11 ай бұрын

Nice! It's a pretty popular way to make a gose

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!

@TheApartmentBrewer

11 ай бұрын

I hope you enjoy the brew!

Garage time brewing near Trenton On, makes a great rendition of this. Thanks for posting.

@TheApartmentBrewer

11 ай бұрын

Glad you enjoyed it!

Thank you for the detail video. I tried this recipe. I'm really looking for the outcome.🍋

We need to brew a gose. This recipe looks so good!

My girlfriend has been randomly nagging me for margaritas past week, and now you upload this! The coincidence. I'm intrigued 😬

@TheApartmentBrewer

11 ай бұрын

Haha I hope she likes it!

Great time! l'm brewing a raspberry sour in a few weeks with Philly Sour yeast. Lots of good information.

@TheApartmentBrewer

11 ай бұрын

I'm glad you enjoyed the video! I've got a raspberry berliner weisse in the works!

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...

@TheApartmentBrewer

11 ай бұрын

I'm glad you enjoyed the video!

Great looking beer braj! I wanna make this!

@TheApartmentBrewer

11 ай бұрын

Thanks man!! It turned out really good

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!

@TheApartmentBrewer

11 ай бұрын

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 sour beers (especially in the summer months). Your use of the 'Gose pun' was Dad level. Congratulations LOL. Cheers

@TheApartmentBrewer

11 ай бұрын

Gotta practice my dad puns! Glad you enjoyed it!

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 😋

@TheApartmentBrewer

11 ай бұрын

Wow! Quite a beer to choose for your first brew but that is awesome if you love sours!

Great video

@TheApartmentBrewer

11 ай бұрын

Glad you enjoyed it!

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!!!🍻

@TheApartmentBrewer

11 ай бұрын

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!

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!

@TheApartmentBrewer

11 ай бұрын

Sounds amazing!!!

I love how you used a Cumbia beat throughout the video. Good vibe for the style.

@TheApartmentBrewer

11 ай бұрын

Glad you picked up on it!

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!

@TheApartmentBrewer

11 ай бұрын

That's a great idea!

Philly sour yeast makes the best raspberry blackberry beer

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

@TheApartmentBrewer

10 ай бұрын

That sounds amazing!

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.

@TheApartmentBrewer

11 ай бұрын

We don't have those in my part of the country. Otherwise I would!

Look at you, going full dad jokes already 😂

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.

@TheApartmentBrewer

11 ай бұрын

That's really cool!! I hope it does well!

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!

@TheApartmentBrewer

11 ай бұрын

Glad you enjoyed it! Is there any benefit to pre acidifying the wort with Philly sour? The lag phase isn't terribly long

@richardguernsey908

11 ай бұрын

@@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.

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

@TheApartmentBrewer

11 ай бұрын

That's quite the combo, glad you enjoy it!

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.

@TheApartmentBrewer

11 ай бұрын

That sounds incredible! I know a guy who does a delicious blueberry pie sour with Philly sour that is to die for

@kingquesoIV

11 ай бұрын

i wanna try a blueberry pie sour now. thanks for the suggestion! @@TheApartmentBrewer

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.😁🍸🍻

@TheApartmentBrewer

11 ай бұрын

If your wife loves sours it couldn't be easier with Philly sour!

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 😁

@TheApartmentBrewer

11 ай бұрын

Interesting! Glad I wasn't the only one to have that happen!

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.

@TheApartmentBrewer

11 ай бұрын

Nice!

4:53 Nice 😆

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!

@TheApartmentBrewer

10 ай бұрын

It's a great and interesting yeast!

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?

@TheApartmentBrewer

2 ай бұрын

I'd still pitch around 65 and then increase the temperature once fermentation gets going

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.

@TheApartmentBrewer

11 ай бұрын

Apparently so! Lallemand still claims it won't go below 3.2 but seems experience says otherwise

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.

@TheApartmentBrewer

11 ай бұрын

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 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!

@TheApartmentBrewer

11 ай бұрын

It certainly did take some time to get going, and took its time finishing as well!

Only Clawhamner supply owners will understand what happened at 7:35😂 Great video really looking forward to brewing this one!

@GREEENZO

11 ай бұрын

Yup, can confirm I've had to go fishing for those hooks a time or two lol

@TheApartmentBrewer

11 ай бұрын

Every so often we have a hook take a swim haha

Please knock down that yellow house, then I can see the beach! Oh, and a useful video as usual.

@TheApartmentBrewer

11 ай бұрын

I doubt my neighbors would appreciate that haha

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.

@TheApartmentBrewer

11 ай бұрын

Well that's awesome!!

Great looking beer! Did you use 1 or 2 packs of Philly sour?

@TheApartmentBrewer

11 ай бұрын

Just one!

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?

@TheApartmentBrewer

11 ай бұрын

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

@Nowuries01

11 ай бұрын

@@TheApartmentBrewer Great info... thank you kind sir!

90°F with 90% humidity sounds absolutely terrible… But that beer sounds absolutely delicious, cheers Steve!

@TheApartmentBrewer

11 ай бұрын

This is the perfect beer for the weather!

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.

@TheApartmentBrewer

11 ай бұрын

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!

That pun made me want to die inside but I still liked the video out of habit lol

@TheApartmentBrewer

11 ай бұрын

Hahaha that's fair

Did you take out the hop bag with peels and coriander etc before pitching the yeast or did it stay in the fermenter?

@TheApartmentBrewer

11 ай бұрын

Yes, I just left it in while everything recirculated and cooled.

Apt Brewer is a no limit soldier ... I thought I told ya ...he likes drink the Gose ,,,, (Master P approves)

@TheApartmentBrewer

11 ай бұрын

Love it!!!

That basket clamp said "see ya" and it goes for a warm swim.

@TheApartmentBrewer

11 ай бұрын

Lol it happens from time to time

Thanks 😊 I Lorne a lot 😊

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

11 ай бұрын

How did that turn out? I've heard sourvisiaie can get far more sour than Philly sour

@jakecampeau524

11 ай бұрын

@@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.

Is there any risk of souring any beer you may put in the same fermenter?

@TheApartmentBrewer

11 ай бұрын

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.

"Let me know how it gose for you" I see what you did there! 😉

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

@TheApartmentBrewer

10 ай бұрын

Thanks!

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?

@DenkerNZ

11 ай бұрын

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.

@stenlee556

11 ай бұрын

@@DenkerNZ You're probably right. I was also advised to freeze the zest before using it (also removes bitterness)

@TheApartmentBrewer

11 ай бұрын

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?

@stenlee556

11 ай бұрын

@@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.

Does Poland Spring publish their water chemistry?

@mikekeller5202

11 ай бұрын

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

@TheApartmentBrewer

11 ай бұрын

Yeah its on their website. But really it's miniscule levels of the important brewing minerals. As stated above just treat it like RO

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).

@TheApartmentBrewer

11 ай бұрын

I bet this was delicious as a kettle sour! The heartburn piece is tough for sours though I completely understand.

7:32 lol. Hook did not cooperate. 😄

@TheApartmentBrewer

11 ай бұрын

Lol it happens

@harveywallbanger132

2 ай бұрын

@@TheApartmentBrewer 7:38 the nod of "Keen Lean it is!"

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.

@TheApartmentBrewer

11 ай бұрын

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!

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).

@TheApartmentBrewer

11 ай бұрын

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

its like 80 degrees..... 🙄 its 110 in vegas

@TheApartmentBrewer

11 ай бұрын

Hey its hot for new englanders here haha, you desert people are a different breed

😎👍🏻👍🏻🍺🍺🍺🍺

@TheApartmentBrewer

11 ай бұрын

Cheers Tom!

Any sugestion about bottling?

@TheApartmentBrewer

11 ай бұрын

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.

@matejgale4705

11 ай бұрын

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

@TheApartmentBrewer

11 ай бұрын

@matejgale4705 yeah usually you only need about half a packet in a 5 gallon batch

@matejgale4705

11 ай бұрын

right before botlig as I understand?@@TheApartmentBrewer

@TheApartmentBrewer

11 ай бұрын

Yup!

“69ppm of Calcium 😯”

What would be your suggestion for an alternate for the Motueka hops?

@TheApartmentBrewer

11 ай бұрын

Its tough since that hop really is pretty distinctly lime. Maybe wakatu or cashmere?

Quaffable .....

@TheApartmentBrewer

11 ай бұрын

This one drinks easily!