Homebrewing a cherry sour & dry-hop sour | The Craft Beer Channel
Vložit
- čas přidán 11. 09. 2024
- It's episode two of our odyssey into sour beer brewing and our mission to make the perfect dry-hopped sour cola shandy. This week we get brewing - with Jonny challenging himself to make a kettle sour dry hopped with motueka and lemondrop hops as well as a cherry sour made with Lallemand's new Philly Sour yeast. It's his first sour beer, his first double brew day and his first fruit beer... can he get them over the line?
Support us on Patreon (get cool merch): / craftbeerchannel
Buy our favourite craft beer gear!
Our first book, Beer School: amzn.to/3lqF0kd
Our second book, The London Craft Beer Guide: amzn.to/3nn8VLQ
Best bottle opener ever: amzn.to/2EEW0QF
Our camera: amzn.to/2JHJsfk
Best lens ever: amzn.to/30MszWl
Our second fav lens: amzn.to/30P5yC0
Best shotgun mic ever: amzn.to/2JHlGQX
Lapel mic for your phone (!): amzn.to/2MdgA0V
FOLLOW US!
Twitter - @beerchannel
Facebook - / thecraftbeerchannel
Instagram - @craftbeerchannel @jonnygarrett @mrbradevans
Remember to drink responsibly(ish) and not be that guy...
Loved my experience with Philly Sour. As an apartment brewer, I have very little space available, so kettle souring is not an option. Luckily my LHBS carried Philly Sour, and I gave it a shot. I followed all the tricks around to maximize sourness, and it surprised me. It's now carbing, but I can already tell the beer is gonna be a hit. It's a dark sour beer with passion fruit and a bit of cacao.
Does the philly sour yeast usually only introduce a low to medium sourness? What tricks for maximizing the lactic acid output are there?
I added fruit to my fermentation, so I suppose the extended length already got me there. The result is really quite sour, exactly as I imagined it.
Top up with a few litres of sparkling water just before you close with plastic wrap! Immediate Co2 protection 🍺 I personally aim for 4.5 ph for the best environment 🎈
Well this is a new idea! Not heard of that, I guessif you got the gravity to play with that will work!
@@TheCraftBeerChannel no it wont as the carbonated water will have very high do..
Great new video - Brew with Johnny after 3 beers. Love it !!!
Love the video Jonny, Enthousiast as always. Will give it a whirl on MiniBrew this week. 😀
Production is killer on these. Having done a ton of kettle sours myself at this point...when you use a commercial pitch/big enough pitch of lacto. It really doesnt seem to matter how you cover it up. Out side of keeping bugs out. Ive never had an aceto issue due to oxygen.
Just slap some clingfilm down. Put the lid on. And crack a beer haha. Too many people hyper worry about purging the kettle. You did it exactly right imo.
I've had two cherry beers and enjoyed them both. Great video my friend.
Amazing video. Loved the detail. An amazing insight into your process. I did want to shout "No drinking on hotside" at you though. I'm definitely thinking of trying a sour myself too, the cherry sounds delightful.
Love and beer.
Hahaha I do NOT comply with that very sensible rule. That said, I would never ever be drunk while homebrewing.
Perfect vid to watch at half time in EFL cup 👍🏼🍺
Great video Johnny! I'm really curious about the Philly Sour. Can't wait to see how this turns out.
Absolutely loved the video but where was the finished product? I was sooo looking forward to seeing the cheery sour!
In the next episode!
Nice vid Jonny… I’ve read where the cling film is supposed to be right down on top of the beer to keep oxygen away… 🧐
It's probably safer that way, but equally getting it too close to the beer risks an infection from the clingfilm so whatever you do it's risky! We were fine with this brew though, not to give any spoilers.....
This series is like watching Murder She Wrote with all the cliff hangers! Johnny, maybe you could build a covered gazebo in the space where you were brewing. How's the brewing shed coming along? Assuming it wasn't quite ready for this episode?
The brewing shed should arrive next week! So will be doing a vieo about it in a month or so.
Great t-shirt! Cheers from Czech Republic! 😃
šnyt happens. so good. cheers from prague.
Keen to see how the helveticus turns out, been wanting to try it but it's a pricey strain in Aus
Great video. Has inspired me to finally try doing a kettle sour. Looking forward to the tasting video.
Do it! We'll have a recipe live for the final video that you can try if you want!
"It's Summer now, were brewing a Shandy..." No, no it's Fall now. You must have taken a while to make this video :)
Amazing video and interesting experiment. While is souring with the lactos, are you keeping the wort to a specific temperature? Or just the room temperature?
awesome shirt. šnyt haappens is really a great stuff
Finally watching this, and I got to say, you might end up regretting using that pH meter like I did.... Very very temperature dependent, loses calibration easily and just innacurate. The one I got supposedly had "Automatic Temperature Correction" but that was just a lie. Measure the same solution at 50 and at 20C and you'll see a big difference
Hi there. The pH of a solution is indeed temperature-dependent, so one might expect to see a difference in pH reading between 50 and 20°C if they had proper equipment. It's quite possible that your probe is accurate and the Litmus papers are giving false readings. Or you might indeed have a cheap/faulty probe, but not for the reason that it registers different pH at different temperatures.
So ... which one is for the diesel? ;)
Fascinating video! Thanks so much.
Also I met Brad briefly at Pivo on Old Street, so I guess I join the long list of people who've met a drunken Bradley now?
That list is so long I try not to think about it.....
Highly endorse drinking while brewing
I always double check my ph with paper strips.
also, fermenting at 23 degrees C I noticed the philly sour is giving me the best flavours,
at 20 C is too belgium in flavour which is not nice
We went for 25 - results on Sunday!
How do you go about making a hazy sour beer , completely new I want a nice set up like yours what do you recommend I get and what ingredients/method should I use in general foe making a nice hazy sour beer!
How did you clean the lines of your CFC if you couldn't pump hot water through after the brew day on the second beer?
Hopefully there is no "foreshadowing" yet to come, mate.
Did you just leave the Helveticus(the name means from Switzerland) to do it's thing temperature wise, or did you keep it warm with the GF?
I LONG ago took Drew Beechum's lead with regards to drinking on brewday; no more than one beer until clean-up time is upon me. Better results and far less "oh well if I've buggered it it's done now."
I kept the Grainfather ticking along at 43C for the 60 hours. As for drinking on brewday I didn't know this was so controversial!
No clue if you can answer this but do you know if these will be available in Sweden, thinking since it has some Swedish text on it. Also a great video:)
Sorry, if what will be available? The sodas?
didnt know you could have the grainfather run that long to hold temp, I know my cheaper brand version wont I did a sour once and had to turn heater on in room to keep it close
Ah no way! Yeah it ran no problem for 60 hours.
Try and buy Omega Yeast lactobacillus blend. It works between 38c-18c. Dose at 38 degrees and keep it wrapped up warm for 2 or 3 days. Really good lactobacillus but it needs a few weeks to mellow out in bottles 🍺
Wow this is all very new and exciting! ...Jonny, you know a girl?
Haha I married the first one I met.
Life of a CZcamsr... lol
Why did u sanitise the yeast sachet?
It's standard practice. Never knows what kind of (nasty) things that clings on to the sachet.
Indeed! The yeast touches the packet on the way out, so worth sanitsing it too.
Clawhammer
lemondrop ʰᵒᵖˢ
czcams.com/video/Omg80Qtswe0/video.html
Sterilizing the packet? You must have been fun during CoVid!?
In both cases, caution costs nothing.
It shouldn’t be call philly sour. It should be called “slightly tart chemical taste” yeast.
The thumbnail is so soyjak
first