Brew a Cherry SOUR Beer with Philly Sour Yeast

[@NikitaVorontsov]

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[@HOMEBREW4LIFE]

Chea braj!

[@NikitaVorontsov]

Yooo thanks very much man!! Appreciate it :)

[@asimovstarling8806]

Now that gives me confidence that when my wife and I finish our book you'd be able to replicate the drinks. it really does look like watered down blood.

[@NikitaVorontsov]

That’s brilliant! Would be an honour to :)

[@jabroni982]

This dnd beer series has inspired me to make a ton of different beers. This one I'm definitely going to try. I'm thinking it's going to be like an expedited version of a Flanders red. Love your channel. Cheers dude

[@NikitaVorontsov]

Thank you so much man, really appreciate this. I love that it's helped you make lots of different beers, that was my whole inspiration actually with this series, and with future series. I feel like when you have a choice of generic styles to make, I tend to stick to a couple specific ones and don't really branch out, whereas this forces you to try so many different varieties you normally wouldn't have...and damn some of these taste good! Thanks again!

[@TheApartmentBrewer]

Wow, amazing color!! Congrats on making a beer your significant other loves!

[@NikitaVorontsov]

Thanks very much! Yeah she absolutely loved it! Need to make more fruity sours in the future!

[@mikemolloy8820]

Hey Nikita, thank you very much for sharing this recipe. I have it on the go at the moment and I’m really looking forward to trying it! I watched a good video from Lallemond/University of Philly the other day which suggested two things: 1/ Best fermentation range for this yeast is actually 22-27 deg C. 2/ Fruit should be pitched around day 4,terminal PH will have been reached by then and yeast switches over to alcohol production. Addition of fruit at this stage is the optimal time. My own experience reflects these tips, a rise of just 2 degrees dramatically increased the fermentation rate of my batch. HTH!

[@NikitaVorontsov]

That’s really useful information thank you so much!

[@Greybeardfit]

I'm not even interested in brewing but I LOVE your videos and I really wanna taste this! Great video, well edited and quite entertaining.

[@NikitaVorontsov]

Wow thank you so much!

[@Greybeardfit]

@@NikitaVorontsov you're welcome

[@quagmillious9627]

I'm currently reading the the DnD books about Drizzt, the Dark Elf in the Underdark. This is perfect. The need for the blood red color is an understatement haha

[@NikitaVorontsov]

That’s sort of what I was going for i n the back of my mind haha.

[@LYCKEBORN]

I have tried your Blueberry sour recepie and it Will be Done in a week, hopefully it Will be really sour and have a Good thickness

[@NikitaVorontsov]

That's really awesome, great to hear! Hope it comes out well :)

[@DaveyBoi7]

Please tell me you've read the Drizzt series... this reminds me of something they'd drink in the Underdark. Fantastic!

[@quagmillious9627]

I've recently started reading these and its exactly what I was thinking of!

[@NikitaVorontsov]

I haven’t actually but have heard of it so was along the lines of what I was hoping for Haha

[@DaveyBoi7]

@@NikitaVorontsov Omg, I've read them multiple times, just got the wifey reading them too and she's enjoying them. Super good, easy reads! Highly recommend! I have the digital copies but also just bought all the paperbacks for like $120AUD or something lol

[@achowe9313]

I love Philly Sour! I use it for my house berlinerweisse and planned to use it for a sour ipa. But now I'm really into the idea of this sour cherry ale. A good late summer beer

[@NikitaVorontsov]

Oh yeah it's a fantastic summer beer! Need to make sure I don't drink these quickly to actually save it for the summer

[@brewingbadTN]

Watch that tongue when lifting out the grain basket. You’ll chomp it clean off lol! Thanks for the great content and cheers from across the big pond!

[@NikitaVorontsov]

Haha! Yeah comes out sometimes!

[@NobukiPhu]

As I'm currently in my sour journey, let me begin by saying thank you for sharing!!! This is great content. Now, I am curious... You do know that sour and bitter are at opposite ends of the pH spectrum, right? Haha.

[@NikitaVorontsov]

Thank you! I didn't actually, I just assumed it was a taste difference, thanks for letting me know!

[@av___3458]

Really nice animations for the transitions, really pleasant on the eyes, well done on this one.

[@NikitaVorontsov]

Thank you!!

[@Ebolson1019]

Recently made some cranberry sour Berlinerweiss (based on your blueberry sour) using Philly sour and it’s the first beer I made that immediately after tasting it ordered more ingredients, mostly because I made it with a club and only got 10 bottles for myself. Making another batch next weekend and I’ll have to set aside a bit to try with lactose to see how that does.

[@NikitaVorontsov]

Oh I love that! Would love to know how it ends up

[@rynmyn]

Thanks for this, i will probably try it! I made a sour apple and raspberry cider with philly sour yeast and it is absolutely divine. Just ordinary organic apple juice, after 10 days added frozen raspberries raw (abou 200g per L), ferment another 10 days and bottle. Only draw back is about 1 in 5 bottles didn't carbonate. Maybe that is a philly sour thing? But the ones that did.. yeah its divine.

[@NikitaVorontsov]

Sour Apple and Raspberry Cider sounds incredible!! Definitely might be worth trying something like that!

[@hombredeletras8112]

Yeah, Lallemand say that Philly Sour isn’t suitable for bottle conditioning and recommend using an additional yeast at bottling if carbonating this way. Interesting that you had an 80% success rate, you’d imagine that either they’d all carbonate fine or none would. Perhaps an uneven yeast distribution between bottles, it’s an extremely flocculant yeast. I just took a sample of a beer I currently have fermenting with it and within 5 mins at room temperature a surprising amount of yeast had visibly settled.

[@ScottBass86]

Great video as always. I think this might be my next brew. I've read to rack the beer off the yeast before adding fruit, which puts me off. Will chuck it in primary following your glowing reviews.

[@NikitaVorontsov]

Personally I feel like that's an old fashioned thing, like with using secondaries, or "Hot Side Aeration" and all of the things that might apply at a professional level but not a smaller scale!

[@DrunkDelilahBrewery]

Philly Sour Yeast is usually followed by another yeast to take the beer down in SG as Philly only goes so far…surprised it didn’t finish too sweet.

[@NikitaVorontsov]

Interestingly I’ve never had issues with Philly Sour, my Blueberry Sour i made fermented down to 1.008 ish and a Raspberry Sour i made also got down to like 1.007 or so do I find that interesting!

[@DrunkDelilahBrewery]

@@NikitaVorontsov I am given to understand folk generally use Philly to take the pH down to desired levels then more yeast is pitched to complete the ferment…perhaps as you used 2 packets?

[@NikitaVorontsov]

@@DrunkDelilahBrewery that’s really fascinating, I’d never heard of that nor had that issue before! Very interesting

[@Ebolson1019]

@@NikitaVorontsov same, made a cranberry sour recently that came out at 1.008 for a whooping 7.5%

[@Jombolo-ey1ox]

Great video as always. When you added the cherry did you notice if there was a secondary fermentation?

[@NikitaVorontsov]

Definitely was, gravity went up although I didn’t quite remember the measurements, maybe 10 points or so? Fermentation definitely restarted

[@jamesmckenzie675]

Looks fantastic! Love the colour and that tap pour shot, so good! Looking to make a sour myself with the Philly, only problem I've found is the price of the puree, it's working out to be about 4 times the price of the ingredients of the beer! Any advice on where to get it cheap in bulk? I usually brew 15 Gallon batches so I'm needing upwards of 10 ugh

[@NikitaVorontsov]

Thank you! Oof yeah that is tricky! You could always try making IT yourself by pureeing then adding a Campden tablet to the purée and leaving for 24 hours! I’ve done something similar in my Strawberry Blonde Ale video!

[@chrisgriffiths7212]

This sounds delicious 😋 where did you find the best place for cherry puree was ? Postage on most of them seem killa ...

[@NikitaVorontsov]

Thanks! Believe it or not Amazon was the cheapest for me, something like £25 altogether for all that Puree which seemed fairly worth rather than buying the same amount of cherries and trying to make my onw!

[@chrisgriffiths7212]

@@NikitaVorontsov wow that's a very good price indeed ! Seems all the ones I'm looking at are like£ 10 /12 a litre ! . Do you happen to have a name of the seller so I can have a dig 🧐 Cheers an keep on doing what your doing, really enjoying your content 👍

[@NikitaVorontsov]

@@chrisgriffiths7212 I’m not too sure sadly!! There were only 5 left when I bought so maybe was Just lucky! Thank you

[@chrisgriffiths7212]

@@NikitaVorontsov Wow, yeah you were very lucky! this recipe is looking to cost alot! Might have to save my pocket money to brew this lol

[@RobTalksBeer]

Never used philly sour yeast, but I'll have to giver a go

[@NikitaVorontsov]

Definitely do! Life changing yeast

[@xISEABASSIx]

Hi Nikita, do you ever use the inkbird with the thermowell when mashing with the brewtank? Does it take an accurate reading? Or do you just use the normal thermometer now? Cheers

[@NikitaVorontsov]

Absolutely, I use the Inkbird with the mash to ensure it’s roughly correct temp. It probably varies +-2C or so which isn’t that bad tbh!

[@stevebuttle1599]

Great video !! Did you ferment under pressure?

[@NikitaVorontsov]

I didn't actually! I wanted to emphasise any esters that might come out (such as red apple etc. from the philly sour yeastO

[@vaskacat835]

If I wanted to switch out the dextrose for lactose will I still use the maltodext?

[@NikitaVorontsov]

Nah the Maltodextrin is mainly just as a replacement for Lactose, i'd replace Maltodextrin with Lactose and keep the Dextrose

[@giedriusja4972]

hi,was you're primary fermentation on presure?

[@NikitaVorontsov]

Nah no pressure to emphasise ester production

[@andrewfreund288]

Did you CO2 blast your keg after filling it from the fermentation?

[@matejopresnik2667]

Would you say that this was similar to a kriek?

[@NikitaVorontsov]

Similar in that it's also Sour and Cherry-like, but it's dissimilar in that a Kriek is far drier with more funky qualities from the spontaneous fermentation that a Kriek has

[@xKOZI101x]

I would like to ask that how do you keep the cherry flavour in the beer? When i put any kind of fruit it ferments and the flavour of the fruit goes away.

[@NikitaVorontsov]

You use a huge amount of it, and let the beer sit on it for a good chunk of time, around 1-2 weeks

[@xKOZI101x]

@@NikitaVorontsov about 20% is enough?

[@NikitaVorontsov]

@@xKOZI101x for cherries that would be i think yeah, fruits like strawberries, blueberries etc will require more!

[@vaskacat835]

Did you use tart or sweet cherry puree?

[@NikitaVorontsov]

Morello cherries which I believe are tart