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I'd say you nailed it at 3.3pH. That beer looks and sounds amazing. I love your method of adding the fruit as well.

@DrHansBrewery

3 жыл бұрын

The filter worked so great!

Great video mate, I just tried this yeast in a sour IPA. Keep up the good work.

@DrHansBrewery

3 жыл бұрын

Thanks, will do!

Hello, interesting video. I like brewing rasp beers. I prefer to add whole frozen raspberry after fermentation. For some reason the beer sucks the juice out of raspberries/strawberries and they turn white and look like they have been sucked dry by vampires, they are tasteless. Whole raspberries seems to cut down on the trub in the fermenter as well. whole berries are easier to manage than berry sludge. Next time i am going to try putting frozen whole rasp right in with the yeast. Cheers!

I love lingonberries. My wife's family (originally from Sweden) turned me onto them. Great flavor. I tried getting my hands on Philly Sour for my last fruit beer video but was sold out or unavailable from every single U.S. retailer I tried including from Lallemand without success. Must be a popular strain.

@DrHansBrewery

3 жыл бұрын

I will do a lingonberry beer one day. I'm guessing the popularity will die down after a bit and you can get your hands on it as well. Cheers mate!

I remember hearing from the Lallemand presentation video that, higher betaglucans will produce a more sourness with this yeast so oats or chit malt in the grist may be a good idea. I've also been adding 200-400g of acid malt to all of my sour and hoppy beers lately and, in philly sour beers, it definitely adds some of the missing lactic/ tartness and 'kettle sour' flavors that this yeast doesn't seem to produce on it's own. Also, that song was awesome!

@DrHansBrewery

3 жыл бұрын

Thanks! That song is Teacher Teacher by the Ukrainian group Jinjer. They are awesome. And Tatiana will blow your mind.

Im going to pick a pack of this up and try it also. This yeast is $12 a pack here. Now Im going to have to make my Raspberry Ale. Cheers

If there’s no complexity to this style of souring, as in the case of kettle sours, add some lactic acid. I used lactic acid only to sour beers and my family and friends didn’t notice. I’m definitely going to try the Philly sour. If it’s not sour enough, I’ll add acid. Thanks for the enjoyable and insightful video.

Great video mate. Really interested in giving this yeast a go. If the sourness can be increased a bit through some additions that would be awesome. Cheers

Lovely looking beer!! Great video...guess it's nice to not have to circulate the wort manually anymore!? 😛 Nice that the floating filter modified fermenter bucket worked so good! Cheers budy!! 👍 🍺

@DrHansBrewery

3 жыл бұрын

Yes now I'm spoiped again. No more manual cirkulation. Its amazing that the filter worked that great. It was slow but....5kilos of raspberries. Cheers!

Great video, I learned a lot on how to process berries. I often forget about my stick blender and how useful it is. Do you have a video review of using the Guten 70L coming soon? Loved the music, teacher teacher!

@DrHansBrewery

3 жыл бұрын

Thanks! Yes the stick blender is awesome. It will come soon. Just want to use it some more before I give you my thoughts about it. Tatiana is amazing. Well the whole band is amazing but Tatiana 😍

Looks amazing. Even if fined, the pectin from the fruit will still likely leave it hazy; especially added hotside. Greetings from Finland.

@DrHansBrewery

3 жыл бұрын

Greetings! Yes you're probably right!

I believe your perception of sourness has to do with the difference between pH and titratable (total) acidity. I'm not quite sure how it works, but I believe something along the lines of: Two solutions can have the same pH but have different titratable acidities and therefore different acid (sour) properties.

@maxiviman

3 жыл бұрын

Yes, pH is a general criteria of sourness linked to the ratio of H+ vs OH- ions and I believe it's impacted by the minerals in the water. The sourness perception is only related to the quantity of acid in gr/liter as titratable measure gives you. I use a titratable measuring system for my commercial kombucha because I didn't have the same sourness perception from one brew to another even if the pH were the same. By example, with the same titratable content, the pH of one brew was 3.15 and another one was 3,3 but the sourness perception was exactly the same. I also believe that the sourness perception depend of what type of acid your brew have. The Lallemand webinaire said that under-pitching or over-pitching may reduce the sourness so make sure your respect the recommended pitching rate.

Great video was looking into this yeast recently and glad to see some feedback after use! Look into titration if you want to learn a bit more about perceived sourness vs pH, Michael Tonsmire does a great job explaining it on his blog. Also the Jinjer addition confirmed my subscription, great taste good sir 🍻

@DrHansBrewery

3 жыл бұрын

Thanks I will. Tatiana 😍

Cheers, I agree that it isn't a super sour beer (I've just kegged a straight berliner weisse using this yeast). But it's very pleasant. I guess that's where you need to use proper bugs. I believe Dr Farber quoted normal final beer pH ranges of 3.2-3.5 with this yeast.

@DrHansBrewery

3 жыл бұрын

Thanks Stass! Nice to hear that it wasn't just me. Exactly as I said in the video. It is an making beer but not that sour. Cheers!

That mostly clickbait comment gave me a good chuckle 🤣 That's a good looking beer 🍻

@DrHansBrewery

3 жыл бұрын

Glad you enjoyed the video, cheers!

My understanding of Philly is, the more dextrose you have available for the yeast it'll be more peach or mango. The less available dextrose will produce more of a mouth pucker, according to the yeast producers. You added a lot of it with the raspberry in the primary, if that's not your goal maybe only add to secondary where the sour will already have been made. 🍻

@DrHansBrewery

3 жыл бұрын

I will experiment with it further. Cheers!

I loved your video Doc and it’s easy to say why. I currently have a brew on with Golden Promise and Wheat malt (2.5 kg of each) plus I threw in 150 grams of acid malt. The hops were Tettnang, 70 grams thrown in for twenty minutes at 80 C. I added one packet of Philly Sour as had 21.5 litres of wort at OG 1.057. Very slow fermentation but took off after two whole days and is now showing about 1.028 after four and a bit days. I am aiming to drop in 2kg Of blackberries and 2kg of black currants after five full days. However here is my dilemma, I read after I had started the brew, that this yeast is not recommended for bottle conditioning and as I only bottle my beers at present I will have to do this! I have emailed Lallemand about this dilemma a few hours ago to see if they can advise me why and what is likely to happen or not happen😂 You have given me faith though as if it all goes wrong I can say it is an experiment and I can advise others what happened to my bottles😂 I have read that this yeast is capable of but not recommended to bottle condition! So let’s find out 😂😂 I just hope the bottles do not blow my house up 😂😂😂😂 Cheers mate great video👍👍👍

@DrHansBrewery

3 жыл бұрын

Thanks, if botteling beers with fruit in them I would recommend you to let the beer sit on the fruit for like 4 weeks before bottling. Just to be sure you're not making bombs. Cheers!

@chabtheman8444

3 жыл бұрын

So how did it turn out?

@Dts1953

3 жыл бұрын

Chabtheman Lallemand sent me a prompt reply and advised me not to put more than .1 of a gram per litre if I bottle conditioned. I followed their instructions and put 0.05 grams in each 500 ml bottle. After two weeks keeping the bottles warm I tried one and it has carbonation which is not too heavy. The beer itself has been a success and has a smooth taste and I don’t find it over sour. It finished at 5.9% ABV and I think the PH was 3.1 at bottling. I haven’t managed to do a follow up video yet of the brew day but will do a tasting and update video this next week for you tube.

Here I am again, digging up 3yr old videos. I know you can use Lactic Acid in the mash to acidify the wort. I might be a little leary of how much to use and then Philly Sour then knocking it too sour (if there is such a thing) Can you add Lactic Acid after fermentation? Or is that a no no? Was just thinking that once fermentation is finished, if it didn't have the sourness you were looking for, adding a very small amount of lactic acid would do it for you? Add enough until you get the sour level you like. Not sure if that is possible, or even advisable or not.

@DrHansBrewery

3 ай бұрын

I will talk about it in today's Patreon video.

This will be my next beer, I promise. Anything you would do different next time? Maybe 3 packs of Philly?

@DrHansBrewery

3 жыл бұрын

Yes maybe that, and also as suggested by commenter in Swedish. Maybe a higher gravity would have helped. Not sure about that. But maybe. Still an awesome beer Captain, go for it!

I know the souring ability of this strain is usually closely related to pitch rate; from the data I've seen, both under and overpitching yields a less sour beer than is typically desired. For a 23.5L batch I'd say two 11g packs would be double what you need, especially with such a low starting gravity. The manufacturer advises not repitching this strain, because rarely does the resultant beer come across as sour, but Sui Generis has does some excellent research in this department and determined that this is simply because folks end up overpitching. The cells of this strain are also smaller than regular Sacc. strains so it's very difficult to determine slurry cell count without a microscope.

I can't believe that Dr Hans is into Jinjer - the greatest death metal band in the world ever!

@DrHansBrewery

3 жыл бұрын

Indeed, Tatiana rules!

Ph 3.3 is sour enough for most people i think. You can always add some extra lactic acid to taste, some consider that as cheating, i don’t care. Maybe give it some more time or change fermentation temperature. Als in my experience it is not necessary to pasteurize raspberries, i use frozen ones from the supermarket, a low ph keeps a lot of bugs away I once pasteurized but that gives a gelatin like consistency.

@DrHansBrewery

3 жыл бұрын

Thanks! Trust me, its not that sour. I know a lot of people don't pasteurize berries and more . I like to do that, makes me feel good knowing I didn't introduced anything.

If you can find Blushing Monk from Founders Brewing I'd love your thoughts in that tart and strong Raspberry ale

@DrHansBrewery

3 жыл бұрын

Thanks Tim, I will have one eye open!

Made a parallell test with Philly sour and aciduated extract. Made 2 base beers and mixed with cherry syrup and deaerated water afterwards. The aciduated malt extract gave a kettle sour. Very one dimentional tartness. And some sweetness from the syrup (killed the yeast). The Philly sour gave a more complex tartness. It will be the method I will continue making sour beers. Next time I will make the base sour beer in one pressure tank. Put the syrup (without any solids from the fruit) in another tank and transfer the beer on top. Let it pressure ferment the rest. As I understand the yeast first produce lactic acid and then alcohol. Means the fruit will not interfere with the lactic acid phase. The extra sugar from the fruit will just be alcohol. Late adding fruit will hopefully contribute to a more fresh fruit tast than fermented from the begining.

Como se chama esse equipamento dentro do balde fermentador, achei muito interessante esse esquema, parabéns pelo vídeo e a Brenda está com aspecto lindo

@DrHansBrewery

3 жыл бұрын

My Spanish isn't that good I'm afraid!

That Jinjer part

@DrHansBrewery

3 жыл бұрын

Tatiana 🥰

@aasiaasi

3 жыл бұрын

@@DrHansBrewery She's amazing!

@DrHansBrewery

3 жыл бұрын

She sure is!

Yeah, it seems the sourness level is not that strong for philly but good nevertheless for those that haven't tasted a sour beer before. I did one with fruits and All the bretts from Omega, no sourness (it contains Lambicus strains) but the starter from the fridge was sour after 3 months. It appears temp is important for some bretts to develop expected character.

@DrHansBrewery

3 жыл бұрын

Im leaving my beer in the keg for a while to see if something magic happens to it in the fridge. Probably not.

Super expensive lingonberries? Just go pick them up :D Free stuff to your brew at your back yard.

@DrHansBrewery

3 жыл бұрын

Yes I know, im lazy!

When did Fred Durst get a Scandinavian accent?

@DrHansBrewery

3 жыл бұрын

🤣

Fermentation cycle is inconsistent in homebrewing due to the single temperature infusion brewing method, regardless of the type of yeast used. The method produces chemically imbalanced, sugar imbalanced, low nutrient, extract and when yeast is added off flavors develop during fermentation and conditioning. The beer is artificially carbonated and drank when it is green because shelf life is short.

Raspberry juice. no more than this after all that fruit adition...